Gluten-Free Banana Pumpkin Cornmeal Pancakes

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After Sunday's breakfast I owe a big thank you to my dear uncle. When I was in high school he used to make pancakes for breakfast every day. Eventually he reduced it to every Sunday, (moderation is key) a tradition which I still try to uphold. These are the best pancakes you've ever had. He adapted the recipe to be vegan (just for me!) and taught me how to make pancakes before I left for college. Since then I love to make Sunday morning pancakes for family and housemates while thinking of my uncle in Maine doing the same thing.

Over the years, I've changed the recipe a bit. I have a few different versions, but typically I like to add bananas for flavor and ground flaxseed to help it all stick together.

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Baggins’ Vegan Gluten-Free 

Pancakes

Dry Ingredients:

1 well-rounded cup fine cornmeal

1 1/2 well-rounded cups quick oats

½ teaspoon salt

1 tsp baking powder

1 tsp baking soda

Wet Ingredients:

1/2 cup soaked flaxseeds

2-3 bananas

1 1/2 cups non-dairy milk

½ cup melted coconut oil

½ cup maple syrup (may use part

blackstrap molasses)

In a large bowl, mix dry ingredients together well. In a blender, blend flaxseeds. Add bananas, milk, oil, syrup, and blend. Pour wet into dry and fold very gently together. Let stand for 15 – 20 minutes. Add more cornmeal or quick oats as needed. Ladle onto preheated (low heat) and lightly oiled griddle. Flip when edges start to dry. Flip only once. Serves 4 – 6. Half or double batches work just as well.

Turns out we did not have flaxseed and we did have pumpkin that needed to be used. So I just started putting things in a bowl, it wasn't quite the same as my usual recipe but, yum. Plus because these are sort of cornbread-like I reheated them in the oven the next night when I made a sweet potato chili.

I highly suggest topping these with a little coconut oil, maple syrup and pecans. Foodgasms for all.

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