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Pumpkin Pancakes topped with ricotta and drizzled with syrup
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Pumpkin Pancakes

Prep Time8 mins
Cook Time10 mins
Course: Breakfast
Servings: 8 pancakes
Author: Ayeh
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  • ½ cup pumpkin puree
  • 1 ½ cups rolled oats
  • 2 teaspoon baking powder
  • 1 teaspoon pumpkin spice (read above for the recipe) or you can substitute cinnamon
  • 1 egg
  • 1 cup almond milk
  • 2 tablespoon rice malt syrup or maple syrup
  • ¼ teaspoon pure vanilla concentrate
  • 1 tablespoon coconut oil plus more for frying


  • Rice malt syrup or maple syrup
  • Dollop of ricotta cheese


  • Blend oats in a blender to create a fine oat flour
  • Add to a bowl with baking powder, pumpkin spice and salt
  • In a new bowl, crack your egg and add all remaining wet ingredients. Mix to combine well
  • Pour dry ingredients into the wet ingredients and mix altogether with a spoon. Don’t over mix however you want to create a batter type consistency
  • Heat some oil in a fry pan on medium heat. Spoon some batter into the pan in a pancake shape. Allow it to cook for a few minutes until bubbles start appearing and then flip over with a spatula
  • Remove from the pan and continue process with remaining batter.
  • Stack in a pile, add a dollop of ricotta cheese ontop and drizzle over some syrup and enjoy!