Fall Pumpkin Oat Pancakes

November 1, 2019




Perfect breakfast option for fall season. Gluten-free, dairy free and refined sugar free. Easy to make and delicious to taste. Enjoy!


Prepare Time: 10 to 20 minutes

Yield: 8 – 10 pancakes 



  1. 1 can of pureed pumpkin (or pureed sweet potatoes) 

  2. 1 cup of GF oat flour

  3. 1 cup of coconut milk 

  4. 1 egg 

  5. 1 chopped banana

  6. 1-2 tsp cinnamon powder

  7. 1 tsp vanilla extract 

  8. Optional: ½ cup of blueberries

  9. Avocado oil

  10. Maple syrup, bacon syrup or sugar-free maple syrup


  • Place 1-8 ingredients in a bowl. You may use an electric hand-held mixer to mix everything evenly. Add more coconut milk if needed and get it to the texture you want.

  • Heat up the oil in a frying pan on low to medium heat. Add the ingredient mixture onto the pan in individual round shaped pancakes. Cook three to four minutes on each side.

  • Transfer the pancakes onto the serving plate and drizzle with maple syrup, yacon syrup or sugar-free maple syrup. Enjoy!

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