Vegan Oats & Pumpkin Pancakes
There’s no real autumn without some good cooking sessions featuring squash and pumpkins. This year, I wanted to try them in pancakes! Honestly, the texture is so creamy, and they taste amazing. Plus, the color makes it even more appealing.
Start your day with a delicious batch of Vegan Pumpkin and Oat Pancakes, as nutritious as they are tasty! This recipe combines oats with creamy pumpkin puree to create fluffy pancakes packed with fiber. Flax seeds add an extra boost of omega-3s and help bind the ingredients, while baking powder ensures a light and airy texture. With a splash of plant-based milk, these pancakes are easy to prepare for a comforting breakfast that celebrates autumn flavors. Serve them warm with your favorite toppings, like maple syrup or fresh fruit, and enjoy a wholesome and satisfying meal that will keep you energized all day!
- Yield: 2–3 portions 1x
Ingredients
- 200g rolled oats or oat flour
- 200g cooked pumpkin
- 2 tsp flax seeds
- 2 tsp chia seeds
- 1 tsp baking powder
- 250–300 ml plant-based milk or water
Instructions
1. Soak the oats in milk or water for at least 10 minutes.
2. Add the other ingredients and blend until you get a smooth batter.
3. Cook the pancakes in a non-stick pan until the first side no longer sticks.
4. Flip them and cook the other side.
5. Enjoy!
Notes
I love to serve these pancakes with some fresh fruits and a light, healthy chocolate spread. Sprinkling a bit of granola on top is also amazing for an extra crunch.
- Category: Pancakes
- Diet: Vegan
