This post may contain affiliated links, which means if you purchase an item I will earn commission at no additional cost to you. Thank you!

 Brunch as a woman, and a former New Yorker, is a rite of passage. Whether I am brunching at a restaurant with a few friends and one-too-many mimosas, or brunching at home on the weekends after you have slept in–I will find a way to brunch! I like to start my mornings off on a good note, as I always have more energy and feel better when I have had a healthy breakfast. So if I am making breakfast, I want to make it as healthy as I possibly can—leaving room for more mimosas obviously. 
Over the weekend I made my first ever gluten-free pumpkin oatmeal pancakes. I was a little skeptical because of not adding eggs, but they turned out to be delicious!
Ingredients
Makes 4 serving

1 cup plus 2 tablespoons gluten-free rolled oats
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger powder
1/4 teaspoon cloves
1/2 teaspoon salt
1/2 baking soda
2/3 cup pumpkin puree
1/3 cup unsweetened applesauce
1/3 cup coconut or almond milk
2 tablespoon coconut oil, melted
1 tablespoon 100% pure maple syrup
1 teaspoon vanilla extract

Egg Replacer
2/3 cup water
2 tablespoons ground flax seed
Prepare the egg replacer by mixing the ground flax seeds and water. Allow to sit for 5 minutes.
Blend the oats in a high speed blender until finely ground. Add the spices, salt, and baking soda. 
In another bowl, whisk together the pumpkin, applesauce, milk, melted coconut. maple syrup, vanilla, and egg replacer.
Add the wet ingredients to the dry and stir until just combined. Do not over mix.
Heat a non-stick pan or cast iron skillet over a medium heat (350 degree for an electric griddle). Lightly oil (extra virgin olive oil) or coconut oil melted. 
Once the pan is hot, pour 1/4 cup amounts of the batter and gently spread the circles. Cook until bubbles form around the edges of the pancakes. 
*these pancakes take slightly longer to cook than regular pancakes, so just keep the heat on medium and give them some time*
Flip and cook for another 2 minutes on the other side.

I added blueberries because I wanted some fruit. Then I drizzled 100% pure maple syrup (organic agave nectar works as well) all over.  Our first few pancakes were a little flimsy, so we added more oats to the batter before making a few more. I would highly recommend using more oats, you can tell in the texture of the batter once it become thicker. The pancakes turned out to be so delicious!! They were filling, but I did not feel overly-stuffed. I can’t wait to make them again… next weekend!