While pumpkins may be synonymous with fall, centenarians in the longest-lived places in the world eat squash year-round. Pumpkin pancakes pull together the warmth of cinnamon and sweetness of honey for a cozy combination.
1 cup oat flour (store-bought or make by blending quick oats)
1 teaspoon cinnamon
1⁄2 tablespoon baking powder
1⁄4 cup vanilla soy or almond milk
1⁄2 cup pumpkin puree
1⁄4 cup applesauce
1 tablespoon apple cider vinegar
1 1⁄2 tablespoons honey
Oil for greasing the pan
In a large bowl, mix all the dry ingredients together.
Add the wet ingredients and mix until combined.
Let the batter sit for 3 to 4 minutes to thicken.
Heat a nonstick pan over medium heat.
Once the pan is hot, reduce the heat to medium-low. Oil the pan lightly and gently pour spoonfuls of batter into the circular size you want.
Flip after 1 to 2 minutes, or when small bubbles begin to form, and cook the other sides another 1 to 2 minutes.
Repeat until the batter is used up.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.Learn More