Baked Pumpkin Oat Pancakes

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Here's a healthful, vegan, gluten-free way to enjoy hotcakes and the start of pumpkin season. They have a chewy texture.

Top them with vegan or pumpkin butter or your favorite nut or seed butter.


MAKES: 4 to 5 Servings
PREP/COOK TIME: 30 minutes

  • 1 tablespoon ground flaxseed or flaxseed meal
  • 3 tablespoons plus 1/2 cup unsweetened plain almond milk
  • 1 1/2 cups homemade or store-bought gluten-free oat flour (see NOTE)
  • 1/2 cup brown rice flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon fine sea salt
  • 1 cup organic pumpkin puree (may substitute sweet potato or butternut squash puree)
  • 2 tablespoons good-quality maple syrup (may substitute agave nectar)
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar


  1. Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.

  2. Whisk together the ground flaxseed and 3 tablespoons of the almond milk in a small bowl. Let it sit while you assemble the batter.

  3. Whisk together the oat flour, brown rice flour, baking powder, baking soda, cinnamon, ground ginger, allspice and sea salt in a mixing bowl.

  4. Add the following ingredients in order, stirring to incorporate after each addition: the pumpkin, the remaining 1/2 cup almond milk, maple syrup, vanilla extract and apple cider vinegar. Stir in the flaxseed mixture. The batter will be quite thick.

  5. Drop eighteen to twenty 2-tablespoon dollops on the baking sheets, spaced well apart. Use your clean fingers or an offset spatula to spread/form the dollops into evenly flat, round cakes. Bake 1 sheet at a time for 12 minutes or until the cakes are golden brown and slightly firm when gently pressed with a finger. Let them rest on the baking sheets for 5 minutes.

Storage The cakes can be refrigerated in an airtight container for up to 5 days, or individually wrapped and frozen for up to 1 month. Reheat in the microwave on LOW or in the toaster before serving.

Adapted from one of Elaine Gordon's amazing recipes


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