Pumpkin Spice Pancakes

If you don’t have a waffle iron, pumpkin spice pancakes are a suitable alternative. This recipe is fantastic and also has another butter variation included. Making pancakes also has the added bonus to make them in fun and amusing shapes. Make everyone feel special by making pancakes in their initials or topping the stack with a fun shape. The best part about this recipe is that the butter and pancakes are Vegan and Gluten Free. 

INGREDIENTS

             Maple Nut Butter Spread:

  • 1/3 cup nuts or mixed nuts such as pecans, cashews, almonds, or macadamia
  • 1/2 cup cooked chickpeas drained and rinsed
  • 2 tablespoons maple syrup
  • 1/3 cup almond milk
  • 1/4 cup powdered peanut butter
  • 2 tablespoons chia seeds
  • 2 tablespoons flaxseed meal
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract optional

             Oaty Pumpkin Pancakes:

  • 1/4 cup plant-based milk
  • 1 cup pumpkin puree
  • 1/2 cup applesauce unsweetened
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract optional
  • 1 1/2 cups oat flour or rolled oats, pulsed into a flour
  • 2 tablespoons flaxseed meal
  • 1/4 cup arrowroot powder or cornstarch
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 2 teapoons baking powder 
img_0357
  • 35 Minutes
  • Lots of Pancakes
  • Stovetop
  • Vegan, Gluten-Free, Vegetarian

RECIPE

              Maple Nut Butter Spread:

  1. In a food processor or blender pulse the nuts until they become finely ground. Add the chickpeas, maple syrup, almond milk, and pb2, then pulse until combined. Add the chia seeds, flaxseed, spices and extracts and blend well until mixture is light and easily spreadable.

             Pancakes:

  1. Whisk the, milk, pumpkin, aaplesauce, maple syrup, and vanilla in a medium mixing bowl. In a separate bowl combine dry ingredients and stir until combined, then add to the liquid mixture. Whisk until combined.
  2. Heat a large non-stick skillet over medium high heat. Pour 1/4 to 1/3 cup of batter per pancake onto skillet and cook on each side for 1 to 2 minutes until browned. Repeat with remaining batter.
  3. Serve warm with any nut butter spread.

Big thanks to Sincerely Tori for the original recipe!