Pumpkin Pancake
Maggie Baird
Optionals: Throw in: Chocolate chips dried, fresh fruit. On-top: Cooked or poached fruit, maple syrup, vegan butter nuts or nut butters, jam or fruit spread.
  • 1 ½ cup oat flour* (or regular flour)
  • 1 small mashed banana (or ½ cup of applesauce)
  • ⅓ cup pureed pumpkin 
  • 2  tsp baking powder 
  • 1 tsp pumpkin pie spice
  • ½ tsp salt 
  • 1 cup plant-based milk (almond, oat, soy, or your favorite) – add more if the mixture is too thick 
  • Coconut or avocado oil for pan 
  • *grind rolled oats in a blender until flour-like consistency
  1. Add flour, baking powder, pumpkin pie spice, and salt to the bowl and mix to combine. 
  1. Add in mashed banana, pumpkin puree, and plant-based milk, stirring as you go to reduce lumps.  But do not overmix.
  1.  Let the mixture sit for 5 minutes to thicken. 
  1. While the mixture rests, prepare the pan/griddle. Add a small amount of coconut oil to the pan/griddle and turn to medium heat. 
  1. Use a ladle, cup, or ice cream scoop to measure out the pancake batter onto the pan. Alternatively, you can put the batter into a squeeze bottle and squeeze it onto the pan in a pumpkin shape!* If adding mix-ins or decorative toppings, do this now. 
  1. Once the edges of the pancakes start to bubble, flip and cook until golden on both sides. 
  2. Add desired toppings.
  3. Enjoy!