Almond Pumpkin Cakes

After several attempts, this is by far my favorite version of a complete + delicious pancake. These cakes include so many perfect ingredients that can be used in other recipes. Many of my ingredients can be subbed for other brands. I included brands I prefer or simply had on hand. See recipe below!



Serves 4

1 cup Quaker Gluten Free Quick Rolled Oats

2 T Trader Joe’s Almond Flour

2 T Spectrum Ground Organic Flaxseed

1 T baking soda


Pumpkin Spice

1/2 cup Wegman’s Organic Unsweetened Almond Milk

3/4 cup Trader Joe’s Organic Canned Pumpkin

1 container Kite Hill Plain Almond Yogurt

1 T apple cider vinegar

2-3 T Wegman’s Semi-Sweet Chocolate Morsels (optional)

Sweetener of choice (I LOVE Trader Joe’s Maple Agave)



  1. Combine all dry ingredients into large mixing bowl. Add wet ingredients stir until well mixed. All batter to sit for about 5 minutes.
  2. Heat skillet on stovetop. Lightly coat with coconut cooking spray. Add palm-sized spoonfuls onto pan. Cook on medium heat for 4 minutes per side.
  3. Allow cakes to cool on a drying rack.
  4. Drizzle with maple agave syrup or sweeter of choice.



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