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)
1 teaspoon cinnamon
1⁄2 tablespoon baking powder
1⁄4 cup vanilla soy or almond milk
1⁄2 cup pumpkin puree
1⁄4 cup applesauce
1 tablespoon apple cider vinegar
1 1⁄2 tablespoons honey
Oil for greasing the pan
In a large bowl, mix all the dry ingredients together.
Add the wet ingredients and mix until combined.
Let the batter sit for 3 to 4 minutes to thicken.
Heat a nonstick pan over medium heat.
Once the pan is hot, reduce the heat to medium-low. Oil the pan lightly and gently pour spoonfuls of batter into the circular size you want.
Flip after 1 to 2 minutes, or when small bubbles begin to form, and cook the other sides another 1 to 2 minutes.
Repeat until the batter is used up.
