The Washington Post

Baked Pumpkin Oat Pancakes

Baked Pumpkin Oat Pancakes 4.000

Deb Lindsey for The Washington Post

Local Living Oct 2, 2014

Here's a healthful, vegan, gluten-free way to enjoy hotcakes and the start of pumpkin season. They have a chewy texture.

Top them with vegan or pumpkin butter or your favorite nut or seed butter.

Make Ahead: The cakes can be refrigerated in an airtight container for up to 5 days, or individually wrapped and frozen for up to 1 month. Reheat in the microwave on LOW or in the toaster before serving.

4 - 5

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-5 servings; makes 18 to 20 small cakes

  • 1 tablespoon ground flaxseed or flaxseed meal
  • 3 tablespoons plus 1/2 cup unsweetened plain almond milk
  • 1 1/2 cups homemade or store-bought gluten-free oat flour (see NOTE)
  • 1/2 cup brown rice flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon fine sea salt
  • 1 cup organic pumpkin puree (may substitute sweet potato or butternut squash puree)
  • 2 tablespoons good-quality maple syrup (may substitute agave nectar)
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar


Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.

Whisk together the ground flaxseed and 3 tablespoons of the almond milk in a small bowl. Let it sit while you assemble the batter.

Whisk together the oat flour, brown rice flour, baking powder, baking soda, cinnamon, ground ginger, allspice and sea salt in a mixing bowl.

Add the following ingredients in order, stirring to incorporate after each addition: the pumpkin, the remaining 1/2 cup almond milk, maple syrup, vanilla extract and apple cider vinegar. Stir in the flaxseed mixture. The batter will be quite thick.

Drop eighteen to twenty 2-tablespoon dollops on the baking sheets, spaced well apart. Use your clean fingers or an offset spatula to spread/form the dollops into evenly flat, round cakes. Bake 1 sheet at a time for 12 minutes or until the cakes are golden brown and slightly firm when gently pressed with a finger. Let them rest on the baking sheets for 5 minutes.

Divide among individual plates; serve warm, or cool completely before refrigerating or freezing.

NOTE: To make your own oat flour, place 1 1/2 cups of rolled oats in a mini food processor. Grind them to a powder. Use right away or store in an airtight container for up to 6 months.

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Recipe Source

From Elaine Gordon, a master of public health and master certified health education specialist and the creator of On Twitter: @eatingbyelaine. Correction: An earlier version of this recipe omitted when the flaxseed-almond milk mixture is incorporated into the batter. It is stirred in after the apple cider vinegar. This version has been updated.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving (based on 5): 200

% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 560mg 23%

Total Carbohydrates: 37g 12%

Dietary Fiber: 5g 20%

Sugar: 7g

Protein: 7g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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