‘Tis the season! Pumpkin Pancakes–great for cozy mornings…or comforting dinners! Perfectly spiced, naturally sweet to celebrate everyday or holidays.  (All gluten free, refined sugar free, and dairy free too!)

1 cup rolled oats
2 Tbsp flax seed
4 Tbsp gluten free flour
1⅛ cup unsweetened almond milk
½ cup pumpkin puree
1½ tsp cinnamon
1 tsp pumpkin pie spice
Pinch cloves
1 tbsp baking powder
1 tsp vanilla
1 Tbsp coconut oil
1 egg
¼ cup coconut sugar
¼ tsp sea salt
Stevia, if desired

Toppings: Chopped pecans and Maple syrup

• Process oats, flax seed and flour in food processor or blender to a fine powder.
• Add remaining ingredients to blender and process until well mixed. Sprinkle and mix in additional stevia for sweeter pancakes. Batter will be thick.
• Preheat a nonstick pan over low/medium heat. Once hot, add small amount of coconut oil and spread around hot pan.
• Make pancakes, scooping about ¼ cup batter on the pan for each one, flattening and spreading out batter as needed. Cook for 2-3 minutes or until nicely browned. Flip. Cook for another 2-3 minutes on the second side and until pancakes are not doughy.
• Top with chopped pecans and maple syrup (or try Maple Syrup made from xylitol if you’re carefully watching blood sugars).

Makes 10-12.

Freeze pancakes and reheat in the toaster for a quick, easy breakfast.

Enjoy the beautiful, crisp season…and share the goodness!