Vegan Pumpkin Cakes

Vegan, gluten free, autumn inspired pancakes. Look out y'all, I'm getting crunchier by the minute.  But seriously, these are to die for.  

What You'll Need:

1/4 c ground flax

1/2 c water

1 c rolled oats, separated 

1 tsp baking soda

2 tsp cinnamon 

1/2 tsp nutmeg 

1 Tbsp pure vanilla extract 

1/2 c pumpkin puree, roasted or canned

1/2 c unsweetened almond milk, or milk of choice

1/4 c real maple syrup

coconut oil


Prepare a flax "egg" by combining ground flax and water.  Set aside.  

Grind about half of the rolled oats in a small food processor or blender to create oat flour.  

Combine dry ingredients in a large bowl.  Mix well, and add wet ingredients, including flax egg.

Heat a frying pan or skillet to medium heat with coconut oil.  Spoon 1/4 c sized cakes onto greased surface.* 

Top with whatever your heart desires--think fresh fruit, more maple syrup, nuts/seeds, yogurt...!

*These will not bubble like traditional pancakes--cook for about 3-4 minutes before flipping!  

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Makes 8 perfect cakes.  Serves 4.