• In a large bowl, whisk together oat flour, flax meal, baking powder, baking soda, salt, and pumpkin spice.
  1 Cup Gluten-Free Oat Flour, 3 Tablespoons Flax Meal, 1 Teaspoon Baking Powder, ½ Teaspoon Baking Soda, ¼ Teaspoon Salt, 1 Tablespoon Pumpkin Spice
• In another bowl, whisk together pumpkin puree, applesauce, vanilla extract, and plant-based milk until well combined.
  ½ Cup Pumpkin Puree, 3 Tablespoons Unsweetened Apple Sauce, 1 Teaspoon Vanilla Extract, ¾ Cup Plant milk
• Pour the wet mixture into the dry mixture and gently stir until just combined. Do not over-mix; a few lumps are okay. Let the batter sit for a few minutes to thicken.
• Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or vegan butter.
  Oil/Butter,
• Pour a 1/4 of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter.
• Stack the pumpkin spice pancakes on serving plates. Top each stack with a generous dollop of the cinnamon butter and serve with maple syrup. Enjoy! :)
  Maple Syrup,

Cinnamon Butter

• In a small bowl, combine softened vegan butter, ground cinnamon, salt, and brown sugar. Mix until well combined and creamy.
  ¼ Cup Vegan Butter, 1 Teaspoon Cinnamon, 2 Tablespoon Brown Sugar, Pinch of Salt