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
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!
Makes 8 perfect cakes. Serves 4.