Baked Pumpkin Oat Pancakes

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Here's a healthful, vegan, gluten-free mode to bask hotcakes and the commencement of pumpkin season. They person a chewy texture.

Top them with vegan oregon pumpkin food oregon your favourite seed oregon effect butter.

The cakes tin beryllium refrigerated successful an airtight instrumentality for up to 5 days, oregon individually wrapped and frozen for up to 1 month. Reheat successful the microwave connected LOW oregon successful the toaster earlier serving.

From Elaine Gordon, a maestro of nationalist wellness and maestro certified wellness acquisition specializer and the creator of EatingbyElaine.com. On Twitter: @eatingbyelaine. Correction: An earlier mentation of this look omitted erstwhile the flaxseed-almond beverage substance is incorporated into the batter. It is stirred successful aft the pome cider vinegar. This mentation has been updated.

Ingredients

measuring cup

Servings: 4-5 (makes 18 to 20 tiny cakes)

1 tablespoonful crushed flaxseed oregon flaxseed meal
3 tablespoons positive 1/2 cupful unsweetened plain almond milk
1 1/2 cups homemade oregon store-bought gluten-free oat flour (see NOTE)
1/2 cupful brownish atom flour
2 teaspoons baking powder
1 spoon baking soda
1 spoon crushed cinnamon
1/2 spoon crushed ginger
1/2 spoon crushed allspice
1/4 spoon good oversea salt
1 cupful integrated pumpkin puree (may substitute saccharine murphy oregon butternut squash puree)
2 tablespoons good-quality maple syrup (may substitute agave nectar)
2 teaspoons vanilla extract
1 spoon pome cider vinegar

Nutritional Facts

Per serving (based connected 5)

Calories
200
Fat
4 g
Carbohydrates
37 g
Sodium
560 mg
Protein
7 g
Fiber
5 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Tested by Bonnie S. Benwick.

Published October 1, 2014

Updated March 15, 2026