Makes about 18 pancakes


· 1 egg

· 1 ½ c. almond milk

· ¼ c. grapeseed oil

· 1 ¾ c. oat flour

· ½ c. raw almonds, finely chopped (I usually whiz them up in a food processor!)

· 1 T. non-aluminum baking powder

· ½ t. sea salt

· ½ t. cinnamon

· ½ t. almond OR vanilla extract


1. Whisk egg, almond milk, grapeseed oil, and vanilla extract in medium bowl.

2. Mix oat flour, almonds, baking powder, sea salt and cinnamon in a small bowl.

3. Combine dry ingredients into wet ingredients. Stir until moistened. Let sit for 5 minutes to allow oat flour to soak up liquid.

4. Use ¼ cup measuring cup to drop pancake mix onto a lightly oiled skillet on medium heat. (I use coconut oil to oil the pan. You will need to re-coat the pan between sets of pancakes)

5. Heat each side until golden brown. (Flip sides!)

6. Serve with pure maple syrup and berries.


  • If you don’t have oat flour on hand you can grind rolled oats in the food processor—measure flour AFTER you process them.

  • Freeze leftovers for a quick breakfast or snack!

  • Please be sure to use certified gluten free oats if you have Celiac or NCGS.


· 2 cups oat flour

· 1 15oz. can pumpkin

· 4 T. honey

· 4 T. coconut palm sugar

· 1 ½ t. vanilla extract

· 2 eggs

· ½ t. sea salt

· 1 t. baking soda

· ½ t. baking powder

· 1 ½ t. cinnamon

· ½ t. nutmeg

· ½ t. pumpkin pie spice (optional)

· ¾ cup dark chocolate chips


1. Preheat oven to 350°.

2. Combine pumpkin, honey, coconut palm sugar, vanilla, and egg in a bowl and beat until combined.

3. In a separate bowl combine oat flour, sea salt, baking soda, baking powder, cinnamon, nutmeg, and pumpkin pie spice. Whisk together.

4. Add wet ingredients to dry ingredients. Stir until just combined.

5. Stir in dark chocolate chips.

6. Fill muffin tin lined with baking cups.

7. Bake 18-22 minutes (until toothpick comes out clean).

8. Cool on rack in pan, then remove from tin.


· To make your own oat flour: If you do not have oat flour on hand, you can process rolled oats in a food processor to make your own oat flour. Measure flour after you grind it up into a fine powder.

· For egg replacer: Combine 3 T. water with 1 T. ground flax seeds (= one egg)

*If you have celiac disease or are gluten intolerant be sure to use certified gluten free oats!

#aullforwellness #recipe #pumpkin #fallspices #treat


· 1 can of Cannellini Beans, drained and rinsed (choose BPA-Free cans, like Eden Organic)

· 1/3 Cup extra virgin olive oil

· Juice of one freshly squeezed lemon

· 1 clove garlic, minced

· ¼ cup parsley, chopped

· ½ tsp. sea salt

· ¼ tsp. black pepper


1. Place all ingredients in a food processor and blend!

2. Serve with fresh cut vegetables and/or whole grain or grain free chips (Food Should Taste Good and Mary’s Gone or are a tasty brands!)


Spread this dip on a sandwich!

Feel free to substitute other fresh herbs and/or use dried herbs if you don’t have parsley on hand! So many flavor combinations!

#aullforwellness #recipe #plantbased