FOR THE BATTER:
⅛ C Oil (Coconut, Grapeseed, Canola, etc.)
¼ C Greek Style Cultured Almond Milk Yogurt (we love the So Delicious Dairy Free brand) - you could use any plain non-dairy yogurt (coconut, almond, etc.)
⅔ C Brown Sugar
1 C Pumpkin Puree (not pumpkin pie mix)
1 C Banana, mashed
2 Tbl Orange Juice
1 tsp Vanilla Extract
1 C Whole Wheat Flour
¾ C All Purpose Flour
2 Tbl Ground Flax Seed + 6 Tbl Water (allow to sit in the refrigerator for 1 hour - most of the water will be absorbed by the flax and it should be very gelatinous)
½ tsp Baking Powder
1 tsp Baking Soda
¼ tsp Salt
1 tsp Cinnamon

FOR THE TOPPING:
½ C Chopped Walnuts or Pecans + 1 Tbl Brown Sugar for the topping