ADVERTISEMENT

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!

ADVERTISEMENT

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
ADVERTISEMENT

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
ADVERTISEMENT