Maple Pumpkin Pancakes
I love fall! The cooler days, colorful crunchy leafs and festive food! Hello apples, cinnamon, maple and mmm mmm mmm pumpkin!
One of my favorite breakfasts to make, besides my green goodness smoothie, is pancakes! I especially love my maple almond pumpkin pancakes. They are easy to make, and they are beyond delicious. Try them out and let me know what you think!
Healthy Grocery Girl’s Maple Almond Pumpkin Pancakes
1 cup oats
1 cup water
1/2 cup almond milk
1/2 teaspoon pumpkin pie spice
1/2 cup organic pumpkin (can or fresh)
1 flax egg (1 tablespoon ground flaxseed with 3 tablespoons water)
1-2 packets Justin’s Maple Almond Butter
100% Pure Maple Syrup
Coconut Butter (to grease pan or skillet)
Place all batter ingredients in a blender and blend until you have a semi-thick batter. Turn on stove top to medium-high heat. Grease a stove top pan or skillet with coconut butter. Pour batter onto pan. Let bubbles form in the batter and edges crisp before flipping, to cook fully on each side. Top with a dollop of maple almond butter and, this is optional but delicious, drizzle with maple syrup.
Makes 6-8 small pancakes. Perfect recipe for 2.