These pancakes will capture your heart and improve your heart (health)! Oats and almonds are not only the main ingredients to these tasty golden gems, they also fill you up with fiber, antioxidants, and plant-protein.

Click here Pumpkin Oatmeal Pancakes for the printable version with nutrition facts.

Pumpkin Oatmeal Pancakes

vegan, dairy-free, gluten-free 

Yields about 20 pancakes

Recipe by Jentry Lee Hull


  • 1 cup Almond Flour *
  • 3 cups Oat Flour (use gluten-free if needed)*
  • 2 Tbsp Baking Powder
  • 1 tsp pink Himalayan Salt (or fine kosher salt)
  • 2 tsp Cinnamon
  • 2 ripe spotted Bananas mashed
  • 1/2 cup pure Pumpkin Puree* (I used Farmer’s Market brand)
  • 3 Tbsp Coconut oil, melted 
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Pure Vanilla Extract
  • 2 Tbsp Chia Seeds
  • 20 fl oz. (2 1/2 cups) Unsweetened Plain Plant Milk (I used Ripple Unsweetened Original, available at most grocery stores)*


  • In a large mixing bowl, combine almond flour, oat flour, baking powder, salt, and cinnamon. 
  • In a separate bowl, combine mashed bananas, pumpkin puree, melted coconut oil, maple syrup, vanilla extract, chia seeds and plant milk.
  • Stir wet ingredients until thoroughly mixed, slowly combine into large mixing bowl with dry ingredients.
  • Mix by hand or with standing mixer.
  • Mixture should be slightly runny. Within a couple minutes the oats will start to absorb the moisture, so it will begin to thicken slightly.
  • Once mixture is ready, heat nonstick pan or flat griddle over medium heat.
  • Test readiness of griddle by splashing a few drops of water. If the water dances on the surface, it’s ready to go.
  • Using a 1/3 cup measuring cup, spoon mixture onto griddle and cook batter until bubbles start to form around the edges (about 2 minutes).
  • Flip with a silicon spatula (not metal) and cook for another 2 minutes, or until golden brown on both sides. 
  • Continue this process until all batter is used.
  • Top pancakes with fruit (berries and sliced banana), sliced almonds or almond butter, hemp hearts (for extra protein and omegas), maple syrup, or any other toppings that speak to you. 
  • This recipe yields about 20 pancakes, so any leftovers can be stored in the fridge for up to 5 days or frozen for up to 2 months.
  • To reheat leftovers, a toaster oven works best.


  • If almond flour isn’t available, try almond meal (available at most grocery stores).
  • Oat flour is easy to make at home and it’s much more economical than buying already made. Just blend rolled oats (use gf if needed) in a blender or food processor until finely ground.
  • Pumpkin puree can be swapped for sweet potato puree. 
  • Plant milk consistencies vary, depending on the ingredients. Any plant milk can be used for this, but I recommend milks with a thicker mouthfeel (Ripple milk, which is made from peas, works well. So does soy milk).
  • Nutrition facts listed below do not include additional toppings. 

Thrive on,

Coach Jentry