Pumpkin Pie Pancakes




Pumpkin Pie Pancakes



  • (Serves 2)
  • ¾ cup oat milk + 1 Tbsp Apple Cider
  • 1 cup oat flour
  • 1/3 cup pumpkin puree (cut raw pumpkin in cubes and blend till a purée)
  • 1 Tbsp oil
  • 1/2 tsp pure vanilla extract
  • 2 Tbsp brown sugar
  • 1 tsp baking powder
  • pinch salt
  • pinch of cloves powder
  • pinch of ginger powder
  • pinch of nutmeg
  • 1/4 tsp cinnamon


  1. Combine 3/4 cup oat milk and apple cider in a large bowl and let rest for 5 minutes to curdle.
  2. Now mix dry ingredients. Add oil, pumpkin purée. vanilla extract to milk.
  3. Transfer dry ingredients in the milk mixture and whisk to combine.
  4. If the batter appears too thin, add a bit more flour.
  5. If too thick, add a splash of milk.
  6. Let batter rest for 5-10 minutes.
  7. Butter or spray your griddle with cooking spray and pour 2-3 tbsp measurements of the batter onto the griddle.
  8. There should be 6-7 pancakes.
  9. Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-3 minutes more on the other side, then plate.



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