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.
Make Ahead: 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.
Tested size: 4-5 servings; makes 18 to 20 small cakes
- 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
Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
Whisk together the ground flaxseed and 3 tablespoons of the almond milk in a small bowl. Let it sit while you assemble the batter.
Whisk together the oat flour, brown rice flour, baking powder, baking soda, cinnamon, ground ginger, allspice and sea salt in a mixing bowl.
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. The batter will be quite thick.
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.
Divide among individual plates; serve warm, or cool completely before refrigerating or freezing.
NOTE: To make your own oat flour, place 1 1/2 cups of rolled oats in a mini food processor. Grind them to a powder. Use right away or store in an airtight container for up to 6 months.