Roasted, pureed pumpkin added a burst of golden colour (not to mention immune-boosting vitamins) to the hearty, oat flour and flaxseed batter, which (thanks to the use of flax milk) is also dairy free.
Why I love this recipe
My grades 1-3 Home Ec class surprised me by devouring almost all of their cakes plain – and asking for leftovers to eat cold after school! Just goes to show you that healthier food isn’t always “adult-only” fare – just let the kids “steal” it from you!
Use whole wheat flour in place of the oat flour if its unavailable. Brown sugar can be used in place of the maple sugar.
In a large bowl, stir together the flours, salt, flaxseed, pumpkin pie spice and baking powder.
In another bowl, whisk together the pumpkin, eggs, oil, sugar and milk.
Add the wet ingredients to the dry ingredients and stir just until blended.
Spoon onto a well-greased, hot griddle and cook until done.
Serve with maple syrup or chunky applesauce.