The BEST Pumpkin Pancakes + Maple Nut Butter Spread (Vegan+GF)
Nothing smells better in the morning than some freshly made pancakes.....unless those pancakes taste like pumpkin spice, that's definitely the best!
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Ingredients
Maple Nut Butter Spread:
1/3cupnuts or mixed nuts such aspecans, cashews, almonds, or macadamia
1/2cupcooked chickpeasdrained and rinsed
2tablespoonsmaple syrup
1/3cupalmond milk
1/4cuppowdered peanut butter
2tablespoonschia seeds
2tablespoonsflaxseed meal
1/2teaspooncinnamon
1/2teaspoonpumpkin pie spice
1/4teaspoonvanilla extract
1/4teaspoonalmond extractoptional
Oaty Pumpkin Pancakes:
1/4cupplant-based milk
1cuppumpkin puree
1/2cupapplesauceunsweetened
1tablespoonmaple syrup
1teaspoonvanilla extractoptional
1 1/2cupsoat flouror rolled oats, pulsed into a flour
2tablespoonsflaxseed meal
1/4cuparrowroot powderor cornstarch
1/2teaspooncinnamon
1/2teaspoonpumpkin pie spice
2teapoons baking powder
Instructions
Maple Nut Butter Spread:
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:
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.
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.