Breakfast, Holiday, kids

Pumpkin Spinach Oat Pancakes (gluten free, soy free, oil free)


These Halloween Pancakes are sure to delight with their Frankenstein Nuclear Green color! 

They are also gluten free, oil free, dairy free, egg free, nut free, soy free, vegan. 

They freeze great too for a quick breakfast, or anytime meal! 

Packed with micronutrients and protein with ingredients like Spinach! Flaxseeds! Rolled Oats! Pumpkin!

Plus serve topped with extra goodies like berries and nuts (if allergies permit)! Or with vegan soy free butter and maple syrup. 

For a quick, no blender, no “weird” green color 😉 pancake LINK here Quick Silver Dollar Oat Pancakes for Kids 

Makes 18-22 silver dollar kid-sized pancakes! Freeze the leftovers! 


  • 2.5 cups oat flour (make your own from rolled oats!)
  • 1 1/2 cups unsweetened plant milk (nut free, soy free if allergies) 
  • 1 cup baby spinach (loose)
  • 1 cup pumpkin puree
  • 1 Tbs ground flaxseed
  • 1 Tbs apple cider vinegar
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • pinch of sea salt
  • 1/4 cup sucanat/coconut sugar or maple syrup

SUBSTITUTES: can sub the canned pumpkin for 1 cup pureed banana if desired (measure exact). About 3 bananas. But this will make the pancakes taste like banana. The pumpkin has a more plain tasting result. 

These will not taste like pumpkin spice unless you use pumpkin pie spice. Which you are more than welcome to do if you prefer. Add 1 to 2 tsp. 


      1. grind your whole rolled oats into flour in your blender (preferred) or food processor. Make sure the flour is very fine. Transfer flour to large mixing bowl. (You will need about 3 cups whole oats. Then measure the flour to the recipe. 
      2. In your blender combine the pumpkin, sweetener, plant milk, spinach, vanilla, apple cider vinegar, flaxseed, salt. Blend smooth. 
      3. In your large mixing bowl with the flour, add the baking soda, baking powder, and cinnamon. Mix. 
      4. Pour the blender contents into the mixing bowl. Stir. 
      5. In a hot non-stick ceramic griddle or skillet (or lightly grease your skillet using oil or soy free vegan butter using a paper towel to just apply a thin layer), on medium-high heat at first, drop 1 to 2 spoonfuls of batter into the pan, then lower the heat to medium-low so you don’t burn them and they have enough time to cook through the center before flipping. 
      6. Repeat and Enjoy! Freeze the leftovers. 

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