Gluten Free, Vegan Pumpkin Spice Pancakes

I know it's not really "that time of year".... but we really love all things pumpkin in this house. I'm not much a sweet eater for breakfast, but I woke up one morning and was craving some pumpkin pancakes.

I created this recipe based on my loving green pancake recipe that's a perfect first food for babies and tots. I wanted something easy, healthy, could easily be packed on the go, and would also appeal to those avoiding gluten.

My daughter still hasn't had syrup on her pancakes; she eats these plain or topped with some diced pecans. I like mine with pecans and a little bit of syrup, and my husband slathered his in syrup. If your child likes things super sweet, consider topping with some date paste in order to keep it whole food. Diced pecans add a great flavor, texture, a little extra fat (perfect for growing tots!), and added nutrients. These freeze well and are a great snack on the go.

Nya's just topped with diced pecans

Notes:

• I've made these a few times and have experimented based on what milks and type of oats/buckwheat I had available. 

• All plant milks work well (If making your own milk, you may need to thin a bit with water)

• Oats: Steel cut, rolled, and quick all work well (If using steel, cut back 1/3 c)

• Buckwheat: Quick and groats both work well (If using groats, cut back 1/3 c)

• I've also used a mixture of steel cut oats, quick oats, and buckwheat groats, and it worked perfectly well. Don't be afraid to use what you have on hand!

• I used to cook with medjool dates, but over the past year have begun using deglet noor (any pitted date) and have found them to work a bit better for texture in recipes such as these. Medjool can sometimes have a "gummy" texture when baked/cooked.

• Can reheat in the toaster!

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What you need:

1 Tbsp ground flax mixed with 3 Tbsp warm water

1/2 tsp distilled white vinegar or apple cider vinegar (whichever you have on hand)

1 c plant milk

1/2 c pure pumpkin puree

1 tsp pure vanilla extract

* 8 pitted dates

1.5 tsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp baking soda

3 tsp aluminum free baking powder

1/2 tsp sea salt

2 c gluten free oats (see note above)

* If you don't want to use dates, you can sub 1 Tbsp pure maple syrup or raw sugar. Use dates to keep it whole food!

What you do:

1. Turn on your skillet to heat (I set mine for 300 degrees).

2. Warm water and mix in the ground flax. Let sit until it becomes goopy and egg-like.

3. Add all of the ingredients (including the water/flax mixture) in a high speed blender or food processor and combine until completely smooth. Add water or milk if the batter is too thick.

4. Drop two heaping spoonfuls of batter onto the skillet and allow to cook for about 1 minute before flipping and cooking an additional minute on the other side. (They are ready to be flipped when they begin to bubble and brown on the outer edge). Makes about ten pancakes.

5. Top with your favorite toppings, or serve plain to baby/tot who is just starting out. Makes about 10 pancakes.

Enjoy!

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