Pumpkin pancakes are so simple to make and please every palate. This batch feeds all three of us and we usually have one or two left over for a snack or following day breakfast for one.

Here’s how to make these really thick & fluffy stacking delights

• 1 Tbs pumpkin spice

• 1 Tbs baking powder

• 3 cups rolled oatmeal

• 1 - 15oz can organic pumpkin puree or 2 cups freshly cooked pumpkin

• 1 ripe spotty banana

• 1-2 Tbs apple cider vinegar

• 2 cups soy, rice or oat milk (or your favorite nondairy milk). We use Eden Oganic Unsweetened Soymilk in this recipe

Blend the oats in a blender and voila, you now have oat flour! Dump the oat flour into a big bowl and add the baking powder, pumpkin spice and a dash of salt if you desire (we really don’t need the excess sodium in our diets, but some people prefer to add salt to foods, and that’s okay. As a family, we are used to not using additional salt on our food).

Smash the banana in with pumpkin pure and dry ingredients then slowly mix in the apple cider vinegar and soymilk. The batter should be pretty thick and not runny if you want the extra thick stackers. The thinner the batter, the flatter the panackes will be.

Scoop with a big ice cream scooper onto your heated pan and cook on both sides until lovely and light brown. We really enjoy these with date syrup to avoid sugar crashes and keep the fiber coming. Just blend water and dates together for the perfect healthy topping.

Enjoy!