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Tasty and hearty vegan pumpkin pie pancakes are packed with protein from oats and hemp seeds. They are oil-free and made with no refined sugar!
Do I love breakfast? Why, yes, yes I do! Do you love breakfast? If you are reading this, I can only assume you do too.
Here’s my “thing” about breakfast, though. When I want something sweet at a restaurant, I am almost never feeling full and satisfied. This is mainly because pancakes and waffles and cinnamon rolls (ok well now I am making myself hungry) are typically made with ingredients that hold empty calories and very little nutritional value. Refined flours (a lot of vitamins and minerals are removed), butter replacements (processed oils), refined sugar (don’t even get me started on this one), etc.!
Not that there is anything wrong with enjoying those kinds of treats every once in a while, because there isn’t and we certainly do, but on a daily basis, we can do better!
Protein in another “oh man” topic when it comes to plant-based diets. So, here we go. While it’s obviously very easy to get all your protein needs met on a plant-based diet, sometimes a quick breakfast like pancakes or waffles aren’t as packed with protein as one would want when you remove ingredients like eggs to make them vegan. But I am here to tell you, as soon as you start implementing the right kinds of whole food ingredients, you will see you have everything you need to feel full and fueled! For example, these vegan pumpkin pie pancakes. Let’s get to it.
These pancakes are packed with wholesome, good-for-you ingredients, super easy to make and they simply taste amazing! Save this one, it’s a repeat breakfast for sure!
What’s in Them?
These vegan pumpkin pie pancakes are not only delicious and full of pumpkin spice flavor, but they are so good for you!
The base of the pancakes is old fashioned rolled oats and hemp seeds.
Rolled oats boast many nutritional benefits like:
protein
iron
and potassium
…while the hemp seeds are loaded with:
protein
iron
omegas 3 & 6
manganese
magnesium
and folate
The entire batch of pancakes has 40 grams of protein and the batch makes about 8 large pancakes, so you’re getting 5 grams of protein per pancake!
Top with more protein packed foods like walnuts, pumpkin seeds, chia seeds and nut butter!
The texture of these pancakes is a wonderful mix of fluffy and dense. They cook and fluff beautifully while also staying moist and hearty from the pumpkin purée.
How to Make
Start by measuring out your oats and hemp seeds and add them to a high speed blender until a soft flour forms.
Next, add all of your wet ingredients to a bowl and whisk.
Then add the dry ingredients and stir with a spoon.
I do not make my pancake recipes overly sweet so adjust the maple syrup to your liking (I am not a huge fan of too sweet pancakes plus I love to add syrup to mine and when it’s already too sweet it’s not as enjoyable!)
Next, add a little oil to your pan and heat it up over medium heat (if you are completely oil-free, you’ll need a trusty non-stick pan to cook these). While the pan is heating up, let your batter rest for about 10 minutes. Your batter should be thick but pourable.
Use about 3 tablespoons of batter per pancake, spreading evenly to form a pancake that’s not too wide or thick.
Lower heat a little and cook for a few minutes on each side, or until ready to flip and cooked in the middle.
Top with a sprinkle of extra pumpkin spice for an extra kick of flavor, pure maple syrup, nuts/seeds or nut butter!
Vegan Pumpkin Pie Pancakes [GF, Oil-Free]
Equipment
- you will need: a high speed blender
Ingredients
- 1 & 1/2 cups old fashioned rolled oats Certified GF if needed
- 1/4 cup + 2 tbsp hemp seeds divided, see notes.
- 1/3 cup canned pumpkin purée only pumpkin, NOT pumpkin pie mix!
- 1/4 cup + 1 tbsp pure maple syrup
- 3/4 cup unsweetened plant-based milk
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
- 2 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp mineral salt
- 1 & 1/2 OR 2 tsp pumpkin pie spice start with 1 & 1/2 tsp then adjust according to preference.
Instructions
- Add your rolled oats and hemp seeds (1/4 cup) to a high speed blender until a soft flour forms. Give it a good stir so there are no clumps. Set aside.
- In a large bowl, add your wet ingredients: pumpkin purée, maple syrup, plant-based milk, vanilla extract and apple cider vinegar. Whisk well.
- Next, add all of your dry ingredients to the bowl: oat and hemp flour mixture, 2 tbsp hemp seeds, baking powder, baking soda, salt and pumpkin pie spice. Mix with a wooden spoon until well incorporated. You want a thick batter. *See notes
- Let your batter sit, undisturbed, for 10 minutes. Heat up a little oil on a large pan (or if entirely oil-free, use a trusty non-stick pan) over medium heat.
- Use about 3 tablespoons of batter per pancake, making sure to evenly distribute the batter into a well formed pancake.Lower heat a tiny bit and cook for a few minutes on each side, until ready to flip and done in the middle. If your batter gets too thick to pour, add a tiny splash of milk and stir. **See notes
- Serve and enjoy!
Notes
- For the hemp seeds: 1/4 cup will go in the blender to make a flour, the additional 2 tbsp will be added to the batter
- * the batter will be thick. If too thick to pour, add a small splash of milk.
- ** you will need to cook these at a slightly lower heat since the batter is thick and heavy with pumpkin purée. They will fluff up and cook, it just takes a bit longer and you don’t want your heat so high that they burn.
Literally make these pancakes every Sunday! So delish!!
Yay! I am so glad!
So so good! By far our new favorite pancakes. My kids could not get enough of them.
I am so glad to hear that! Thank you for letting me know 🙂