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Recipes » Breakfast » Buttermilk Pumpkin Pie Pancakes
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  • 3 cups rolled oats
  • ½ cup millet
  • ¼ cup flaxseed meal
  • 1 ½ tsp baking soda
  • 2 tsp baking powder
  • 2 ½ tsp pumpkin pie spice
  • 4 cups unsweetened plant-based milk
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp maple syrup or date paste
  • 1 Tbsp vanilla extract
  • ¼ cup pumpkin puree


  • 1. In a blender, process the oats and the millet.
  • 2. Transfer to a large bowl and mix with the remaining dry ingredients.
  • 3. Process the wet ingredients in a blender.
  • 4. Pour wet ingredients over dry ingredients and mix well.
  • 5. Preheat a skillet at medium-low temperature, then use a ladle to scoop the desired amount of batter into the center of the skillet.
  • 6. Cook until a few bubbles appear on the top and the bottom is firm. Flip the pancake and cook until done, approximately 5 minutes. Repeat with remaining batter and enjoy!

Cooking Tips

  • 1. Freeze leftover pancakes for a quick meal later in the week.
  • 2. Add cacao powder for a delicious variation.
  • 3. This batter can also be used to make waffles.

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