Home ยป Whole Wheat Vegan Pumpkin Pie Pancakes

Whole Wheat Vegan Pumpkin Pie Pancakes


The hospital I work for LOVES meetings. I spend a good portion of time in meetings. I’m okay with it.

I was recently roped into joining the “Social Activities Committee” (i.e. SAC)…meaning, more meetings. It so happened that I was recruited just time in time for the Halloween Party for employee’s kids and grandkids. So may Saturday was spent wrangling kids, playing Halloween games, and watching masses of children get hopped up on punch and candy.

Plus side, I’m already sick of Halloween candy. And I only had 2 pieces. Victory.


I got home after 3pm and nearly collapsed. I had my heart set on a nap, but I settled for cuddling with Lily for a half hour and then braving the grocery store. But if I’m being truthful, I only settled for the cuddling over the nap because Mr. Prevention had our bed sheets in the dryer and I was too tired to put them back on the bed before passing out. Pathetic, I know.

I came home and announced to Mr. Prevention that I had my child-fix for at least another month. Do you know how cute a 15-month old girl is in a cow costume? Melt my little heart.


Halloween is great and all, but I most look forward to the weather this time of year. And the food. It never fails that October produces a mild, stunning week of Indian summer and it would appear (*knock on wood*) that that week…is next week. Pretty excited about that.

Indian summer days are perfect for opening up the house and still enjoying the highlights of fall, like pumpkin…for breakfast. I bound from bed every morning for my Pumpkin Spice coffee creamer and to have a pumpkin-y breakfast to accompany? Heaven called fall.

These whole wheat vegan pumpkin pie pancakes made my Saturday and Indian summer all the brighter, no doubt about it!



Whole Wheat Vegan Pumpkin Pie Pancakes adapted from Food.com

1 1/2 cups whole wheat pastry flour or white wheat flour
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp pumpkin pie spice
1 1/3 cup unsweetened coconut milk
1/3 cup pumpkin puree
1 Tbsp olive oil


In a large bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice.

In a medium bowl, whisk together coconut milk, pumpkin puree, and oil.

Pour the wet ingredients into the dry and stir with a spatula just to combine. The batter will be thick.

Preheat a griddle or large skillet over medium heat. Spoon about 3-4 tablespoons of batter onto the hot surface and use the back of a spoon to spread and even out the batter. Cook 3-4 minutes before flipping pancakes. Cook an additional 2-3 minutes. Remove from griddle and serve hot.

Yield: 3 servings (3 pancakes each)

Nutrition Information (per serving): 335 calories; 7.7 g. fat; 0 mg. cholesterol; 871 mg. sodium; 59.3 g. carbohydrate; 7.3 g. fiber; 0.3 g. protein

Result: Fluffy and pumpkin-y. These come together quickly and is the perfect fall breakfast. Kid-approved, vegan, and packed with fiber. Enjoy!


The parents come today…they’ll get to see me play hockey, too 🙂

Be well,

Share With Your Friends!


  1. Melinda
    October 21, 2012 / 6:40 am

    These look super yummy! I hope to make some pumpkin pancakes soon. That’s so funny that you are on the committee. I was on a similar one at my last hospital and I think everyone got a kick out of the RD serving cake at various hospital functions! At least some of the other events were non-food related. Have fun with the Halloween party.

  2. the candid rd
    October 21, 2012 / 7:04 am

    Ohhh Nicole, these are beautiful!!! It’s been way too long since I’ve made pancakes. I’ve never used pastry flour in my pancakes either….that’s new to me. I may be making these when I finally get a weekend OFF next weekend!! WAHOO!

  3. Biz
    October 21, 2012 / 9:50 am

    I still have yet to buy my first can of pumpkin – I will fix that today!

    Happy the rents will see you play hockey!!

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  5. Kate
    October 21, 2012 / 11:57 pm

    I’d want to be on the SAC just to help run that Halloween party!

  6. Joe
    October 22, 2012 / 12:10 am

    Hey Nicole!

    Quick question – do you mean canned coconut milk (full-fat?) or the kind that comes in boxes in the refrigerated section (i.e. SILK brand).


    • Nicole, RD
      October 22, 2012 / 6:50 am

      Hi Joe! I used the unrefrigerated type in the cartons. I typically by SO Delicious, but I do believe there’s similar refrigerated brands. It should be 35-40 calories/cup ๐Ÿ™‚ Hope you enjoy!

  7. Kathleen @ KatsHealthCorner
    October 23, 2012 / 12:48 am

    What a simple, delicious recipe! THANK YOU SO MUCH!!!! ๐Ÿ˜€

  8. Lauren @ Oatmeal after Spinning
    October 29, 2012 / 1:44 pm

    Another question about the milk… do you think I could sub it out with either soy or almond milk? I don’t have any coconut milk in my fridge right now and i NEED to make these asap- they look SO delicious!!

    • Nicole, RD
      October 29, 2012 / 2:54 pm

      Lauren: Absolutely…either would work well ๐Ÿ™‚

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  10. Heidi @ Food Doodles
    October 31, 2012 / 2:04 pm

    I’ve been meaning to try pumpkin pancakes for so long now. These look awesome, and of course the ingredients list looks like it was made just for me ๐Ÿ˜€ Must try soon!

  11. Roxanne
    November 26, 2012 / 3:52 am

    Your mode of describing the whole thing in this paragraph is in fact good, all can simply
    understand it, Thanks a lot.

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  13. Susan
    October 6, 2013 / 9:57 am

    Best pancakes I have had in forever! And vegan to boot! Need to share with restaurants. So simple!

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