Hell yeah! Pumpkin pancakes with some nut butter. It’s crazy how it can drive some girls cray cray when you say: I can make pancakes! Well for those who want to invite that special one over: this recipe is a winner fo sho! Besides being packed with vitamins like vitamins A, B2, C and E it contains minerals and pumpkin is also relatively low in calories. Winning in life and enjoy this 🥞 recipe

 

Ingredients

2 tbsp almond butter (or any nut butter)

½ cup pumpkin puree

½ cup almond milk (or any plant milk)

2 tsp lemon juice

4 tsp maple syrup

1 cup buckwheat flour OR all purpose white flour

1 tsp pumpkin pie spice

1½ tsp (gluten-free if required) baking powder

½ tsp (gluten-free if required) baking soda

 

INSTRUCTIONS

1. In a bowl, whisk almond butter, pumpkin puree, plant milk, lemon juice and maple syrup until smooth.

2. Throw in flour, cinnamon, baking powder and baking soda.

3. The batter should have a thick but spoonable consistency. If it doesn’t, thin it out with a splash of almond milk. It’s possible to let the batter sit for about 5-10 minutes for the baking powder and soda to activate. But not necessary

4. Heat up a medium non-stick frying pan on the stove, but be careful do not burn your pancakes!!!

5. Brush the pan with a bit oil or whatever you wanna use

6. Throw in the pancake batter. Cook each pancake for about 3 minutes (until tiny bubbles appear on the surface and burst) on one side and then flip. Cook for another 2 minutes on the other side

7. My advice when you’re finished: eat immediately with your favorite toppings. Enjoy 😉