Pancakes:
1 cup gluten-free flour mix (I used GoGo Quinoa)
1 1/2 cups almond milk
1 cup pumpkin puree
3 tablespoons maple syrup
1 tablespoon ground chia seeds
1 teaspoon vanilla extract
1 teaspoon cinnamon powder
1/2 teaspoon ginger powder
1/2 teaspoon sea salt
Vegan butter (or coconut oil)
Toppings (non-negotiable):
Coconut whipped cream
Roasted hazelnuts, roughly chopped
Maple syrup
Flaked salt
In a large bowl, mix together the flour, chia seeds, cinnamon, ginger, and salt.
Add the pumpkin puree, milk, and maple syrup, and whisk everything together until evenly smooth.
Let the batter sit for 5 minutes while you heat up a pan.
Heat up a non-stick pan on high heat, then reduce to medium-low (you just need to get the pan hot).
Add a small scoop of vegan butter* to the pan; it should be hot enough that the butter quickly melts and sizzles.
Scoop in 1/4 cup of batter; cook for 3-4 minutes on each side.
Continue this process until you’ve used up all your batter.
Serve your pancakes with all the toppings, and enjoy!
Source: https://www.thisrawsomeveganlife.com/2019/10/pumpkin-pie-pancakes.html
