Vegan Pumpkin-Oat Blender Pancakes
Prep time
Cook time
Total time
These Pumpkin-Oat Blender Pancakes are whipped up in five minutes in the blender. They contain an entire ½ cup of pumpkin puree and are made with just oats! These Healthy Pumpkin-Oat Blender Pancakes are flour free, oil free, gluten free, refined sugar free, egg free, dairy free and vegan! They make the perfect quick, healthy morning breakfast!
Recipe type: Breakfast
Cuisine: American
Serves: 12 pancakes
  • 1 tbsp ground flax seed + 3 tbsp water
  • ½ tbsp apple cider vinegar*
  • 1 cup almond milk*
  • ½ cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 heaping tbsp maple syrup, agave syrup or honey*
  • 1½ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 3 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 2 cups oats
For Cooking
  • Non-stick cooking spray, coconut oil or vegan buttery type spread
  1. Place ground flax seed and water in blender, swirl it around and let it sit for a couple minutes it becomes a thick, goopy, egg-like texture.
  2. Add the rest of the ingredients. Blend in the blender until the oats are dissolved and a smooth pancake batter is formed. Add a bit of milk, by the tbsp, if the batter is too thick. If it is too thin, leave it to thicken for a couple of minutes.
  3. Preheat stove and greased skillet on a medium high heat. Test the pan by dropping a couple drops of water on the skillet. When the water sizzles the pan is hot enough.
  4. Using a tbsp, scoop and pour batter (2 tbsp for each pancake) onto the hot, oiled pan. Do not exceed two tbsp or your pancakes will not be as fluffy.
  5. Cook for a couple minutes on the first side. The pancakes are ready to be flipped by they begin to bubble around the edges.
  6. Flip and cook for just less than a minute on the other side.
  7. Serve with crumbled pecans and smother with maple syrup or toppings of choice!
These Pumpkin-Oat Blender Pancakes can be made in a blender or in a large mixing bowl with an immersion blender.
Due to the oats, the pancake batter does thicken as it sits. While cooking the pancakes be sure to add a bit of milk, by the tbsp, to maintain a thick yet pour-able pancake batter.
These pancakes can be stored in the fridge for a couple of days in a sealed container or in the freezer for up to two weeks. Reheat pancakes in the toaster or in the microwave for 30 seconds.
Apple Cider Vinegar can be replaced with White Vinegar
Almond Milk can be replaced with any non-dairy milk.
Honey is not for strict vegans.
Make sure your baking powder and oats are certified gluten free if necessary!
Nutrition Information
Serving size: 4 Calories: 356 Fat: 7g Saturated fat: 1g Unsaturated fat: 5g Trans fat: 0g Carbohydrates: 60g Sugar: 3g Sodium: 460mg Fiber: 11g Protein: 14g Cholesterol: 0mg
Recipe by Ceara's Kitchen at