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Get comfy & stay a while. I am a health & wellness enthusiast, Marketing Specialist, Plant Based recipe developer + Yoga Teacher. Inspired to share my adventures living fully & intentionally,while embracing the magic of everyday.

Pumpkin Pancakes + Pumpkin Spice Syrup

Pumpkin Pancakes + Pumpkin Spice Syrup

I've never been one of those " Pumpkin Spice everything" people. However, I do love the flavors of fall & this recipe is so warm & spicy without being overly sweet. It's honestly Pumpkin Spice perfection.

Best part is, it's a simple recipe so, while this makes a great weekend treat, you can do this on a weekday no problem.

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INGREDIENTS:

(Batter)

-1/4C Pumpkin Puree

-1/2C All purpose flour

-1/4 C Whole Wheat Flour

-1/4Tsp Baking Powder

-1/4tsp Cinnamon

-1/8tspn each Nutmeg, Ginger, Pumpkin Pie Spice

-Pinch Sea Salt

1C Almond Milk

-Vegan butter or Coconut Oil for cooking

(Syrup)

1/4C Pumpkin Puree

1/2 C Raw Sugar

1tsp Pumpkin Pie Spice


INSTRUCTIONS:

(Batter)

Heat skillet to med/low. Mix all dry ingredients well in a bowl. Add all wet ingredients & mix well. Add Butter or Coconut Oil to pan & scoop 1/4 cup of batter at a time. Flipping when batter bubbles.

Pro Tip: Store your Pancakes in a oven preheated to 200F so they stay warm until you are ready to serve

(Syrup)

Add all ingredients to small saucepan on med heat. Boil for 3-5 min or until sugar melts completely. Stir well & remove from heat.

Top with Syrup & Almond Butter. If you are feeling fancy you can add Pecans, Hemp Seeds or Bananas & ENJOY!

P.S The Syrup can be stored in the fridge and added to coffee/Lattes/Teas.

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Hemp Milk

Hemp Milk

Coconut Matcha Latte

Coconut Matcha Latte