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Pumpkin Oat Pancakes With Caramelized Bananas

Incredible easy pumpkin oat pancakes: quick, delicious, and healthy, top them up with these caramelized bananas for the ultimate delicious breakfast that will be a huge hit with kids.

One of the things I love about the Fall is the delicious amount of pumpkin-related recipes.

Fall is pumpkin season and undoubtfully it’s a flavor I love. It is one of my favorite ingredients to use when the air starts to crisp and the leaves start to decorate the floors in all kinds of beautiful colors.

Another thing I love is a healthy breakfast, and in my pursuit to find different types of pancakes I came up with these delicious pumpkin oat pancakes. To top it up I caramelized some bananas and the result is absolutely to die for.

For sure these pumpkin oat pancakes are a special breakfast to make on a Saturday or Sunday morning, best combined with a slow cup of coffee and a good read.

One of the interesting things about this pancake batter is the usage of pumpkin puree, which is naturally sweet so you don’t need to add a ton of sugar to it. You can use store-bought pumpkin puree or make it yourself, which is oh so easy and way cheaper.

I use oat flour since I like the flavor and also because it’s a very healthy option, but you can use all-purpose flour or the flour of your liking.

Yield: 8 Pancakes

Pumpkin Oat Pancakes With Caramelized Bananas

Pumpkin Oat Pancakes With Caramelized Bananas

Pumpkin oat pancakes: perfect, moist, sweet, and oh so delicious with a cup of coffee for a crisp autumn chill breakfast or sweet treat. Topped with caramelized bananas makes the perfect autumn sweet treat that will be a huge hit with kids.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes



  • 1 egg
  • 1 cup oat flour
  • 1 cup pumpkin puree
  • 2 teaspoons coconut oil or butter to grease the pan
  • 1 teaspoon vanilla essence
  • 2 teaspoons brown sugar (or white)
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • a dash of plant milk of your liking or regular milk (just in case the batter is too thick)


  • 1 big banana or 2 small
  • 2 teaspoons sugar
  • 2 tablespoon coconut oil or butter
  • 1 teaspoon cinnamon


    1. If you don't have oat flour, just process 1 ½ cups oats in a food processor until you reach a smooth powder.
    2. In a mediun bowl, add the pumpkin puree and the egg and mix everything until well combined. You can use a fork or a whisk.
    3. Add the oat flour using a fine mesh colander to avoid any possible lumps.
    4. Add the sugar, vanilla essence, baking powder, and salt and mix well until everything is well combined.
    5. In a small pan, put a knob of coconut oil or butter and grease it evenly.
    6. With the pan in medium heat, pour a big spoonful of the batter, form a round shape, and let it cook until you see the top gets dry. You can also use a circle mold to get perfectly round-shaped pancakes, in this case, you'll need to run a knife inside the borders to separate the batter from the mold.
    7. Once one side is done flip it to cook the other side.
    8. Make one by one and set aside until all of them are done.


    1. Peel and chop the bananas into thick rings
    2. In a small pan, put two spoons of coconut oil or butter on low heat.
    3. Add two spoons of sugar and one teaspoon of cinnamon and mix well with the melted coconut oil.
    4. Once the syrup is formed put the banana slices and let them cook for about 1 minute.
    5. Flip on to the other side and let cook for another minute.
    6. Once cooked set aside in a bowl or small plate, handle with care since they can get mushy very easily.

    Serve the pancakes with some caramelized bananas on top, caramel syrup, and some sprinkled cinnamon, and enjoy!


  • Depending on the size of the egg you use and the consistency of
    your oat flour, you might need a splash of milk to make the butter a bit runnier, in this case just add a splash of plant-based milk or regular milk of your choice and mix well.
  • You can use oat flour or flour of your liking. If you want to make the pancakes gluten-free, just make sure to use a certified gluten-free one. While oats are naturally gluten-free, they can be contaminated with gluten due to contact with other grains during the harvest process.
  • You can make these pancakes ahead and just reheat them when
    ready to eat, they can last up to 4 days in the fridge in an air-tight
    container (if you can resist the temptation!)
  • You can also add any other fruit of your licking, blueberries go
    especially well with these pancakes.
  • Of course, you can also top them up with a dollop of whipped
    cream or even vanilla ice cream to make it even more indulgent
  • Try adding chocolate chips to the batter to add an extra sweet
    and delicious kick to the recipe.

Nutrition Information:


8 Pancakes

Serving Size:

Each Pancake

Amount Per Serving: Calories: 177Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 179mgCarbohydrates: 19gFiber: 2gSugar: 5gProtein: 4g

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and the amount of recipe prepared.

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