Seems like everyone has a dietary restriction to work around these days (no judgement, I have mine as well!), but this pumpkin flapjack recipe is vegan-friendly, gluten-free, packed with protein, and steers well clear of refined or added sugar, making it the perfect choice for hosting a brunch of treating bae to a special breakfast. They're thick. They're fluffy. Plus... they couldn't be easier!
- 1 cup gluten-free oats*
- 1/3 - 1/4 cup nut milk**
- 1/2 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice***
- 1 tbsp baking powder
- 1 tbsp ACV
- 1 tbsp syrup****
- Optional (actually, let's call it mandatory)... 1/4 cup chocolate chips
*you can use rolled oats, or if you've got a high speed blender (helloooooo Vitamix), steel cut will work just fine
**start with 1/4 cup and add more if too thick
***does anyone really have this in their spice cabinet? I know you do, Danielle. But a mixture of cinnamon, ginger, cloves, cardamom, nutmeg (go wild) is just as well!
****maple syrup, agave, honey - chef's choice
- Put all dry ingredients into the blender and whir away until it's consistent and smooth.
- Empty into a medium sized bowl and add wet ingredients, fold with a spatula until evenly mixed.
- Fold in chocolate chips or other add-ins last. Walnuts, dried cranberries, pistachio... the possibilities are endless.
- Drink coffee or tea for 5 minutes. Let the batter thicken.
- Drop about 1/4 cup (who's measuring though) onto a lightly greased pan (spray coconut oil FTW) and cook 1-2 minutes on each side.
- Plate, top (went with maple syrup and bee pollen because - per usual - it's what we had in the kitchen), and ENJOY!