Whole Food, Plant-Based Recipe Pumpkin Oat Pancakes

Ingredients

• 2½ cups oat flour
  

• 1½ cups almond flour
  
• 3 T ground flaxseed
  
• 2 tsp baking powder
  
• ½ tsp baking soda
  
• 1 T cinnamon
  
• 1 can pureed pumpkin
  
• 1 tsp vanilla extract
  
• 1½ cups unsweetened vanilla almond milk or other plant milk + 1 cup extra

Optional

• Unsweetened apple butter, berries, or other fruits for topping
  

• Date syrup

Instructions

1. Mix together dry ingredients (oat flour, almond flour, flaxseed, baking powder, baking soda, and cinnamon) in a large bowl.
2. Mix together the wet ingredients (pumpkin, vanilla, and plant milk) in a medium bowl.
3. Pour the wet ingredients into the bowl with the dry ingredients and mix well. Let the batter sit to allow the flax to absorb the liquid; you may need to add more plant milk (¼ cup increments). The batter should not be runny.
4. Pour a ladleful into a nonstick pan on medium heat. Flip when the bubbles appear on the batter. Remove from heat when both sides are evenly brown. Repeat with remaining batter.
5. Serve with unsweetened apple butter, berries, other fruits, or a drizzle of date syrup.

Chef's Notes