Name: Buttermilk Pumpkin Pie Pancakes
Ingredients: 3 cups rolled oats; ½ cup millet; ¼ cup flaxseed meal; 1 ½ tsp baking soda; 2 tsp baking powder; 2 ½ tsp pumpkin pie spice; 4 cups unsweetened plant-based milk; 2 Tbsp apple cider vinegar; 3 Tbsp maple syrup or date paste; 1 Tbsp vanilla extract; ¼ cup pumpkin puree

By Vanessa Marquez

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These pancakes are perfect for the festive season! They’re naturally sweet, and their flavors are warm and familiar. And as an added bonus, they’ll fill your kitchen with the lovely aroma of pumpkin pie spice.

Yield: 12-15 pancakes

Gluten Free Soy Free

Ingredients

3 cups rolled oats
½ cup millet
¼ cup flaxseed meal
1 ½ tsp baking soda
2 tsp baking powder
2 ½ tsp pumpkin pie spice
4 cups unsweetened plant-based milk
2 Tbsp apple cider vinegar
3 Tbsp maple syrup or date paste
1 Tbsp vanilla extract
¼ cup pumpkin puree

Instructions

1. In a blender, process the oats and the millet.
2. Transfer to a large bowl and mix with the remaining dry ingredients.
3. Process the wet ingredients in a blender.
4. Pour wet ingredients over dry ingredients and mix well.
5. Preheat a skillet at medium-low temperature, then use a ladle to scoop the desired amount of batter into the center of the skillet.
6. Cook until a few bubbles appear on the top and the bottom is firm. Flip the pancake and cook until done, approximately 5 minutes. Repeat with remaining batter and enjoy!