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Pumpkin-Flax Pancakes

Pumpkin-Flax Pancakes
PREP TIME
30 min
COOK TIME
20 min
YIELDS
8 servings

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!

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Ingredients

1
cup flour
1
cup oat flour
1
tsp salt
3
Tbsp ground flax
½
Tbsp pumpkin pie spice
4
tsp baking powder
1
cup pure pumpkin
3
large eggs, beaten
2
Tbsp canola oil
3
Tbsp maple sugar
1 2/4
cups unsweetened flax or soy milk
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Directions

Notes

Use whole wheat flour in place of the oat flour if its unavailable. Brown sugar can be used in place of the maple sugar.

Step 1

In a large bowl, stir together the flours, salt, flaxseed, pumpkin pie spice and baking powder.

Step 2

In another bowl, whisk together the pumpkin, eggs, oil, sugar and milk.

Step 3

Add the wet ingredients to the dry ingredients and stir just until blended.

Step 4

Spoon onto a well-greased, hot griddle and cook until done.

Step 5

Serve with maple syrup or chunky applesauce.

Rate Recipe

My rating for Pumpkin-Flax Pancakes
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