gluten free | vegetarian | soy free | dairy free

35 minutes or less

What You’ll Need:

2 c gluten free rolled oats

2 tsp baking powder

1/4 tsp sea salt

1 Tbsp raw sugar

1 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ground clove

1 Tbsp ground flaxseed

4 eggs

2 Tbsp coconut oil, melted

1 1/2 c unsweetened vanilla almond milk

1 (14.5oz) can pumpkin puree

For serving:

5 c fruit of choice

PURE maple syrup

Preheat griddle or large pan to medium-high heat.

Combine dry ingredients in a food processor or high speed blender. Pulse until the consistency of course flour.

Add wet ingredients & puree.

Use a 1/4 c measure to spoon batter onto hot griddle. Wait for the cakes to begin bubbling before flipping. (These pancakes take a little bit longer to start bubbling than traditional cakes — about 4 minutes per side— so sip on that coffee & be patient! <3 )

Rinse and repeat with remaining batter.

Serve cakes with a drizzle of pure maple syrup & a serving of fresh fruit.

These store well in the fridge for easy grab & go breakfasts throughout the week, and they freeze well, too!

Makes 15-20 cakes; 3 cakes per serving.