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.
-1/4C Pumpkin Puree
-1/2C All purpose flour
-1/4 C Whole Wheat Flour
-1/4Tsp Baking Powder
-1/8tspn each Nutmeg, Ginger, Pumpkin Pie Spice
-Pinch Sea Salt
1C Almond Milk
-Vegan butter or Coconut Oil for cooking
1/4C Pumpkin Puree
1/2 C Raw Sugar
1tsp Pumpkin Pie Spice
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
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.