1 c. pumpkin puree

2 T. ground flaxseeds mixed in 6 T. filtered water

1/2 c. plant based milk

1 t. vanilla extract

1 T. pure maple syrup

1 T. apple cider vinegar

1 T. coconut or olive oil

1 1/2 c. gluten free oat flour

1 t. baking powder

1/2 t. baking soda

1 t. Celtic salt

1/2 t. each cinnamon and ground ginger

1/4 t. each nutmeg and cloves or allspice

1 serving plant protein powder (optional)

In a food processor, grind old fashioned gluten-free oats to make flour. Combine all dry ingredients in a medium bowl or in food processor.

Combine wet ingredients (pumpkin through oil) in a large bowl.

Fold dry mixture into wet mixture and mix well.

Heat skillet over medium heat. When hot, spray with avocado oil spray and spoon about a third cup batter per pancake into pan.

Cook several minutes or until golden brown on bottom and edges are dry. Flip and brown other side.

Remove to a warm plate. Makes 8-9

Serve with blueberries, nut butter, and maple syrup. Or banana slices and toasted pecans. Or sautéed spiced apple slices.