While pumpkins may be synonymous with fall, centenarians in the longest-lived places in the world eat squash year-round. Pumpkin pancakes pull together the warmth of cinnamon and sweetness of honey for a cozy combination.
1 cup oat flour (store-bought or make by blending quick oats) ¬ cup vanilla soy or almond milk « cup pumpkin puree ¬ cup applesauce 1 tsp cinnamon « tbsp baking powder 1 tbsp apple cider vinegar 1 « tbsps honey
In a large bowl, mix all dry ingredients together. Add the wet ingredients and mix until combined. Let batter sit for 3-4 minutes to thicken. Heat a non-stick pan over medium heat.ÿOnce pan is hot, reduce heat to medium-low. Oil pan lightly and gently pour batter into the circular size you want. Flip and cook the other side after 1-2 minutes. Repeat until batter is used up.