Breakfast | Cookies | Gluten free | Healthy eating/specialty diet | Holiday | Oats | Pancakes + Waffles | Recipes | Sweet | Thanksgiving | Vegan

Pumpkin pancakes, pumpkin oats, and chocolate pumpkin breakfast cookies (vegan friendly)

October 29, 2014

I’m one of those people who LOVES waking up in the morning because I’m a “morning person.” I often get asked how I can possibly so energetic in the morning and well, to tell the truth, it’s because I LOVE me some breakfast!

90% of the time I end up eating a beautiful fruit plate but it’s getting chillier here in Vancouver and unfortunately, the amount of seasonal fruit that’s available has dwindled down…a whole lot. Which means, I’m breaking out the pots and pans to make myself some delicious pancakes, oatmeal bakes/bowls and on the go breakfast cookies! (Follow me on Instagram @eatmunchlove for more of my yummy breakfast photos and more!)


Pumpkin pancakes
(makes 10)

1/2 cup almond milk (any milk works fine and buttermilk is best)
1/4 cup pumpkin puree
1 egg (or 1 tablespoon ground flax/chia + 3 tablespoons water)
3/4 cup flour (can sub 1 scoop protein powder + 1/4 cup flour)
1 teaspoon baking powder
1 tablespoons brown sugar
1 teaspoon pumpkin spice
pinch of salt

Off to the kitchen!

  1. Whisk the almond milk, pumpkin and egg together in a bowl.

  2. Fold in the flour, baking powder, brown sugar, pumpkin spice and salt.

  3. Cook pancakes on a non-stick or greased pan (see my fluffy pancakes post for tips!)

  4. Top with maple syrup and munch!


I don’t like to play favorites but…I couldn’t resist…I HAD to share another shot of these pancakes 🙂


Pumpkin oats (makes 1 BIG bowl)

1/3 cup oats
1 cup milk of choice
1/4 cup pumpkin puree
1/2 teaspoon pumpkin spice
1/3 cup cranberries

Cooking time!

  1. Bring your milk to a boil in a saucepan on medium heat.

  2. Add in your pumpkin puree, oats, pumpkin spice and cranberries. Reduce to medium-low heat

  3. Let your oats simmer for 10 – 13 minutes on the stove until all the milk has been absorbed. Make sure you stir it occasionally to ensure it doesn’t stick to the bottom of the pan.


Chocolate pumpkin breakfast cookies (makes 12)

3/4 whole wheat flour (all purpose is okay)
2/3 cup oats
3 tablespoons cocoa powder
1/2 teaspoon baking powder
1 1/2 teaspoon pumpkin spice
pinch of salt
2/3 cup maple syrup
1 teaspoon vanilla extract
1 tablespoon coconut oil (vegetable oil works as well)
1/2 cup pumpkin puree
1/3 cup chocolate chips
1/4 cup dried cranberries

Baking time!

  1. Combine the maple syrup, pumpkin, vanilla and coconut oil in a large bowl. Sift in the whole wheat flour, baking powder, salt, and pumpkin spice. Stir until just combined.

  2. Fold in the oats, chocolate chips and dried cranberries.

  3. Drop the batter by the spoonful onto a cookie sheet and press them down lightly

  4. Bake at 350F for 10-12 minutes until golden brown.

  5. Munch!


In case you missed my pumpkin treats, here they are!

pumpkin coffee cake with maple glaze

pumpkin muffins

pumpkin spice cookies

pumpkin cinnamon buns

Follow and interact with me on Instagram and Pintrest!

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  1. For some people, weekends mean long time to sleep. As for me, I wake up as early as 6 AM just to feel the morning and have more time to prepare for breakfast. Mmm, I could take anything anytime, but taking breakfast food during breakfast time is something. 😀 These pancakes and oatmeal sound so perfect for breakfast. 🙂

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