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Pumpkin Spice Pancakes with Cinnamon Maple Syrup
Original recipe: 4 servings · Prep: Under review · Cook: Under review · Total: Under review
By PowerProteinPlates Editorial TeamPublished Apr 23, 2026 | Updated Oct 25, 2026
American
Under review
whole-foodseasy-recipes
Pumpkin pancakes made with oat and chickpea flours, flaxseed and mashed white beans, served with cinnamon maple syrup.
Prep
Under review
Cook
Under review
Total
Under review
Servings
4
Difficulty
easy
Cuisine
American
Ingredients
Servings
4
- 1 cup gluten-free oat flour
- 1/4 cup chickpea flour
- 2 tablespoons ground flaxseed
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (blend of cinnamon, nutmeg, ginger, cloves)
- 1/4 teaspoon sea salt
- 1 cup unsweetened almond milk
- 1/2 cup canned pumpkin puree
- 2 tablespoons pure maple syrup (plus extra for serving)
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/4 cup cooked and mashed white beans (adds protein and creaminess)
- 1 teaspoon coconut oil, plus more as needed for cooking
- 1 teaspoon ground cinnamon (for cinnamon maple syrup)
- 1/3 cup pure maple syrup (for syrup)
Instructions
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In a large mixing bowl, whisk together the oat flour, chickpea flour, ground flaxseed, gluten-free baking powder, baking soda, pumpkin pie spice, and sea salt.
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In a separate bowl, combine the almond milk, pumpkin puree, 2 tablespoons maple syrup, apple cider vinegar, vanilla extract, and mashed white beans. Stir until smooth and well blended.
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Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter should be thick yet pourable. Let it rest for 5 minutes to allow the flaxseed to thicken the mixture.
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While the batter rests, prepare the cinnamon maple syrup by mixing 1/3 cup pure maple syrup with 1 teaspoon ground cinnamon in a small bowl. Set aside.
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Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
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Pour 1/4 cup portions of the batter onto the skillet, spacing each pancake to allow easy flipping. Cook until bubbles form on the surface and edges are set, approximately 3-4 minutes.
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Flip the pancakes carefully and cook the other side for 2-3 minutes, until golden brown and cooked through.
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Transfer cooked pancakes to a warm plate and repeat with remaining batter, adding more coconut oil as needed.
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Serve pancakes stacked with a generous drizzle of the cinnamon maple syrup. Optionally, garnish with fresh seasonal fruits or toasted nuts for added texture and nutrition.
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Best enjoyed immediately for optimal fluffiness and flavor.
Timing
Allow for preparation, 5 minutes batter resting, skillet heating and 5-7 minutes cooking per batch until the centers are cooked through.
Storage
Refrigerate leftovers promptly in covered shallow containers for up to 4 days. Reheat until hot throughout.
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