Pumpkin Spiced Pancakes [Vegan]

by - September 24, 2017

Pancakes for breakfast is one of my favourite weekend treats. I feel like I have got the recipe pretty much down by now, but when fall rolled around I had to change it up a bit. And what better way to do so then to add the iconic pumpkin to it? Pumpkin puree is not a very common ingredient here in Norway, but when I came across it the other day I knew I had to make some recipes with it. Do here's the first one, I hope you enjoy!

60g/0.5 cup oats
75g/0.5 cup gluten free flour/chickpea (gram) flour
1/4 cup pumpkin puree
1/2 tsp baking powder
1/2 tsp vanilla extract
1 tsp Cinnamon
1/2 cup almond milk
1/4 cup water

Add all the ingredients to a blender and blend until smooth. Let it set for about 10 minutes while you heat the hob to medium-high heat. Cook with a little bit of coconut oil. 
I topped my pancakes with some coconut yogurt, maple syrup, chopped nuts and figs, but choose your own favourite toppings. This will serve one very hungry or two medium hungry people. 

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