Healthy Pumpkin Pancakes

These healthy pumpkin pancakes are extra thick, fluffy, and made in just one bowl! No eggs, no dairy, and no flour needed, they make a fabulous vegan and gluten free breakfast! 

healthy pumpkin pancakes

Healthy Pumpkin Pancakes

When it comes to healthy vegan and gluten free breakfasts, my favorite recipes to make are cinnamon rolls, baked oatmeal, and these flourless pumpkin pancakes. 

Is there anything better than a huge stack of thick and fluffy pancakes topped with your favorite toppings? Not when it comes to breakfast foods. The only thing which may come close is flourless pancakes, but they are still in the same realm.

With weekend pancakes comes the association that they lead to a lazy, relaxing day ahead. What If I told you that you could enjoy fluffy pancakes regularly because they were healthy? These pumpkin oatmeal pancakes tick all the boxes.

I’ve been meaning to share a healthy pancake recipe for quite some time. These pumpkin pancakes only require one bowl or one blender to whip up, proving to be an easy recipe. Depending on how hungry you are, they can serve up to three people, or aim for one then freeze the leftovers.

No eggs, no dairy, and no flour are needed, but you’d never tell. The texture is extra thick, fluffy, and soft in the middle. They are pleasantly sweet and full of pumpkin flavor, and perfect with some maple syrup and other toppings!

What I love about these pancakes is that they can be made in advance and the leftovers freeze beautifully- Bring on the weekday pancake breakfasts!

How do you make healthy pumpkin pancakes?

The Ingredients

  • Rolled oats– Blended rolled oats yield oat flour, which replaces the need for any flour whatsoever. You can also use quick cooking oats. As I wanted to keep this recipe gluten free, I used certified gluten free rolled oats. 
  • Pumpkin pie spice– A must for any pumpkin recipe! If you can’t find pumpkin pie spice, you can use a mix of cinnamon, nutmeg, cloves, and ginger. 
  • Baking powder– Gives the pancakes extra fluffiness, especially when combined with vinegar. 
  • Apple cider vinegar– When mixed with the baking powder, achieves a texture that replicates eggs. You can also use white vinegar. 
  • Pumpkin puree– Unsweetened pumpkin puree. You can also use the canned variety, just be sure it is not pumpkin pie filling. 
  • Maple syrup– Adds a little natural sweetness to the pancakes. You can also use agave nectar or coconut syrup.
  • Milk of choice– Any plant based milk works, like almond milk or oat milk. You may need more than the recommended amount. 

The Instructions 

In a high speed blender or food processor, add all your ingredients and pulse until a thick batter remains. If your batter is a little too thick, add some extra milk. Let your batter sit for 5 minutes, to thicken. Heat a non-stick pan on medium heat, and once hot, pour 1/4 cup portions of the batter onto it. Cook the pancakes for 2-3 minutes, before flipping and cooking for a further 3 minutes. Repeat until all the pancake batter is used up.

vegan pumpkin pancakes

Tips to make the best recipe

  • The pancake batter will be thick and smooth, but it wouldn’t be overly pourable. This is what is expected of this pancake batter. If you want thinner pancakes, you can add more milk. 
  • You’ll notice that this recipe includes a full tablespoon of baking powder. This isn’t a mistake, as it helps the pancakes become super fluffy. Be sure to use a good quality baking powder, as some tend to leave a metallic aftertaste. 
  • If you don’t have vinegar, you can also use lemon juice or orange juice. 
  • Fold through some chocolate chips or even nuts or seeds, to give it some added texture and flavor! 

Storing and Freezing gluten free Pancakes

  • To store: This recipe makes 3-4 servings. Place leftovers in a ziplock bag or sealable container and store them in the refrigerator for up to 7 days. 
  • To freeze: Leftover pancakes can be placed in a ziplock bag and stored in the freezer for up to 6 months. Thaw overnight in the refrigerator.
  • To reheat: Either reheat pancakes in the microwave (30-40 seconds) or in a frying pan. 

gluten free pumpkin pancakes

More healthy pancake recipes to try

healthy pumpkin pancakes

Healthy Pumpkin Pancakes (Vegan + GF)

These super thick and fluffy flourless pumpkin pancakes are a filling, healthy, satisfying, protein-packed and easy breakfast recipe! Made with no eggs, butter, oil or flour, these pumpkin pancakes are naturally gluten free and vegan!
5 from 183 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 162kcal
Author: Arman

Ingredients

Instructions

  • Combine all the ingredients in a blender and blend until smooth and combined. If the batter is too thick, add extra milk.
  • Let the batter sit for at least 5 minutes, for the mixture to thicken. 
  • Preheat a nonstick pan over medium heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 2-3 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 2-3 minutes on the second side. Repeat until all the batter is used up.

Video

Notes

Pancakes can be doubled, tripled, or even quadrupled. This is perfect to be frozen for quick and easy breakfasts. 
TO STORE: This recipe makes 3-4 servings. Place leftovers in a ziplock bag or sealable container and store in the refrigerator for up to 7 days. 
TO FREEZE: Leftover pancakes can be placed in a ziplock bag and stored in the freezer for up to 6 months. Thaw overnight in the refrigerator.
TO REHEAT: Either reheat pancakes in the microwave (30-40 seconds) or in a frying pan. 

Nutrition

Serving: 1serving | Calories: 162kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Sodium: 349mg | Potassium: 148mg | Fiber: 3g | Vitamin A: 4791IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 2mg | NET CARBS: 25g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Categories:

    Breakfast Gluten Free Recipes Pancakes and Waffles recipe Vegan Recipes

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    Comments

    79 thoughts on “Healthy Pumpkin Pancakes

    1. 5 stars
      Can I use buckwheat flour? Instead of flakes? And if I’m not mistaken, the 1/2 cup pumpkin purée would be interchangeable for 1/2 cup applesauce or a ripe banana? Thank you and I can’t wait to try these!

    2. 5 stars
      I loved the consistency (I used the rolled oats), very tasty! One of the better vegan pancakes recipes I’ve found!!:)

        1. 5 stars
          Could I blend the ingredients and make the batter the night before to have the batter ready to cook in the morning?

    3. 5 stars
      Arman, I have loved your recipes over the years but this one was an epic fail for me. They didn’t ever cook (batter in the middle). The only variable when I made them was adding a half scoop of vanilla protein powder.

    4. 5 stars
      I adore the texture of these! The batch I made today (using rolled oats, maple syrup as the sweetener) had a hint of bitterness–any ideas how to cut that down? Otherwise a fantastic breakfast option.

    5. 5 stars
      When doubling the recipe, do you double everything including the baking powder? My batter was quite thick so it didn’t get fluffy when cooked

    6. 5 stars
      I have made these pancakes twice and each time they have had a bitter taste. I have made sure that I have followed the recipe correctly. Has anyone else had this problem? I was wondering if the bitter taste is from the baking powder. Any suggestions would be very helpful.

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