Last updated on November 17th, 2020 at 12:08 pm
These healthy pumpkin pancakes, made with oats and no refined sugar are a surprisingly delicious high-fiber breakfast idea and they’ve really won me over.
Easy, don’t take long to prepare and got me thinking about them for days now…And I don’t even like pumpkin.
It’s true. Like, sorry pumpkin but you’ll never be watermelon. As much as you try. Now pumpkin’s like: “I don’t care about your opinion, loser. I am a world famous vegetable, who TF are you?”
Holy crap, a talking pumpkin. Guess we know who’ll make it on the Forbes next this year.
Healthy Pumpkin Pancakes
What can I say? I didn’t quite believe in those huge orange vegetables, but they seem to be a good material for these pancakes. The pancakes turned out moist, which I actually liked and was quite surprised by it. I added some vanilla as well which made me like them even better.
How To Make Healthy Pumpkin Pancakes
Not only did I use pumpkin to make these pancakes healthier, I also, like always – used oats instead of flour. That all-purpose flour is not getting my money any time soon.
I don’t even know how to use it anymore. Also, nada sugar. But some honey, not too much though – 1 Tbsp for 2 servings. The pumpkin had made the mixture already sweeter.
Then cinnamon. MMMMMMMMM cinnamon. I love cinnamon, that anti-diabetic wonder. No pumpkin spice! I repeat: NO PUMPKIN SPICE. I’m not a big fan, if you are: do whatever you want.

Here’s how you make the pumpkin oat pancakes:
- you make the batter with oats, pumpkin, coconut oil, honey and the rest of the ingredients
- then you pour palm-sized pancakes in a heated non-stick pan, cook them at low, so they don’t burn, baby, burn
- then you turn them around singing the song “Turn arooound, right now…Every now and then I fall apart” But they don’t fall apart, because you’re careful when you’re flipping.
- Cook on the other side and serve immediately with your favorite toppings!
I topped them with some more honey andchopped walnuts! Super delicous. You can also use whipped coconut cream or your favorite yogurt. Or you know – whichever toppings you like!
Now let’s get to the recipe.
Healthy Pumpkin Pancakes With Oats

Easy and delicious healthy breakfast idea - these healthy pumpkin pancakes are high-fiber and made with oats, honey and cinnamon!
Ingredients
For The Pancakes
- 1 cup pumpkin puree
- 1 tbsp coconut oil + some to cook
- 1 cup oats*
- 1 egg
- 1/2 tsp baking powder
- 1/3 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 1 Tbsp honey
Toppings
- 1 tsp honey
- chopped walnuts
Instructions
- Grind oats in a nut grinder or your food processor.
- In a mixing bowl - whisk pumpkin puree with coconut oil, honey and egg. (I actually cooked a pumpkin and made the puree myself).
- Add baking powder, soda, ground oats, cinnamon and vanilla. Mix.
- Cover the surface of a non-stick pan with coconut oil. At medium to (low-) medium heat, using a spoon, pour the mixture forming small pancakes.
- Cook until bubbles appear on the surface of the pancake and the mixture is not liquid (should take a minute, maybe two), then flip and cook until golden brown. Put on a plate and repeat for the rest.
- Top with your favorite toppings! My choice was 1 tsp honey, walnuts and some old cream cheese I found in my fridge.
Notes
* If using oat flour - a little less
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 366Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 93mgSodium: 374mgCarbohydrates: 51gFiber: 9gSugar: 16gProtein: 10g
I still have a lot of pumpkin puree in my freezer, now at least I know what I’ll be doing with it. I also hope you’ll enjoy this recipe as much as I did, or even more!
Does the recipe call for 1 cup of ground oats ? Or one cup ground of oars ground up witch is much less volume ?
It’s one cup of oats, not ground.
The taste is wonderful, but my batter was not liquid at all. Is there a liquid missing from the recipe?
Hi Jill, no, there’s no liquid missing. The batter is pretty thick, almost like pudding. If your batter turned out too thick it might be that the oats have absorbed most of the liquid – you can add a few Tbsp of water or milk of choice to make it more liquid, but it shouldn’t be runny. I made smaller-sized pancakes, because they’re easier to flip, make sure to cook at lower temperature as pancakes with oatmeal seem to burn faster. Let me know how it goes!
What size can of pumpkin did you use? I tried this recipe and the batter did not hold together and just burned to the pan. Maybe I used too much pumpkin because I used the large can of pumpkin?
I’m sorry the recipe didn’t turn out well (or at all) for you! As it says in the recipe it’s about one cup of pumpkin puree (about 200ml), so maybe a large can would be too much. In general, you want to have a thicker batter, almost like pudding. Also if you notice the first one doesn’t go well, you can add another egg and a few more tbsp of ground oats. I hope it helps