Vegan Pumpkin Quinoa Pancakes

Posted by in Breakfast, Cookies, Pancakes, Pumpkin, Thanksgiving | 0 comments

 Hello & Happy Saturday!!
If there is one kind of recipe I don’t share a lot due to the simplicity.. 
It’s pancakes!
Pancakes are very easy to make vegan, however, I love a nutrient dense pancake concept that doesn’t pack white flour, but a lot of flavor!
Thus, these vegan Pumpkin Quinoa Pancakes were a no brainer!
What’s different about these pancakes is that they are packed with oats, whole wheat flour, quinoa, almond butter, pumpkin, and just a pinch of coconut sugar! Almond butter can be harder to work with versus peanut but it some recipes, but using the Nuttzo Almond Butter was a breeze and I don’t have to worry about hydrogenated anything!

What I love about this recipe is, everything! It strays from the normal pancake, packs texture, flavor, is more filling than your everyday pancake due to the protein and high fiber content, and as a whole the flavors blend seamlessly together!


 If you love a fun festive fall pancake, you have to try my recipe for vegan Pumpkin Quinoa Pancakes!
Why this recipe rocks: 
Minimal ingredients
No white flour
Packs Quinoa 
Packs Oats
Natural sugar from banana 

Recipe Tutorial 

Yields 8-10 pancakes

Vegan Pumpkin Quinoa Pancakes

20 minPrep Time

10 minCook Time

30 minTotal Time

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  • 1 1/2 cups ground oats
  • 3 tbsp coconut sugar
  • 1 1/2 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin spice
  • 2/3 cup pureed pumpkin
  • 2/3 cup Nuttzo almond butter
  • 1 cup almond milk
  • 1 mashed banana
  • 3 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup whole wheat flour
  • 1 cup cooked quinoa
  • vegetable oil or cooking spray for frying
  • coconut whip & pecans optional


  1. Grind oats in a food processor until it becomes a fine dust. In a large bowl, whisk together the dry ingredients: the ground oats, coconut sugar, baking powder, baking soda, cinnamon, pumpkin spice, whole wheat flour making sure to break up all the chunks of brown sugar.
  2. To a separate bowl, add the pureed pumpkin, Nuttzo almond butter, room temp almond milk, mashed banana, vegetable oil, quinoa, and vanilla. Whisk these ingredients together until everything is incorporated.
  3. Add the wet ingredients to the dry ingredients and fold them together with a rubber spatula, making sure you don't overmix (stop folding when no streaks of flour remain).
  4. Preheat a large non-stick frying pan over medium heat and grease it with a little bit of vegetable oil or cooking spray.
  5. Once the oil has heated for a few seconds, turn the heat down to
  6. medium-low heat and carefully ladle about 1/3 cup of batter into the pan
  7. for each pancake, trying to disturb the batter as little as possible to maintain a fluffy texture.
  8. Once you see the edges beginning to brown slightly and a few bubbles
  9. breaking the surface of the batter, flip the pancakes over.
  10. Repeat this process until all your batter is gone. This recipe yields about 8 medium pancakes, but if you're looking for more than that feel free to double the recipe!
  11. Serve the pancakes hot off the pan with a dollop of fresh coconut whipped cream, cinnamon, pecans, and a drizzle of maple syrup.


You can make the pancakes less thick than I did, I just like a thick pancake and its great for images!

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