Gluten-Free Pumpkin Spice Pancakes

It is mid-September, meaning I am in full-on fall mode! All I am craving is cozy pumpkin recipes so this breakfast really hit the spot! These are vegan and gluten-free and super easy to whip together on a weekend morning! It makes about 8-10 small pancakes so it is a great recipe to make as breakfast meal prep! I added a protein option to the recipe for all you macro peeps!

Ingredients:

• 1 cup flour (gf if necessary)

• 1 cup oat flour

• 1-2 scoops protein powder (optional)

• 1/2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp cinnamon

• 1 tsp pumpkin spice

• pinch of salt

• 1 cup pumpkin puree

• 1/2 cup non-dairy vanilla yogurt

• 1.5 cup non-dairy milk (more if you add the protein powder)

• 1/2 cup maple syrup

• 1 flax egg (1 tbsp ground flax, 3 tbsp water)

• 1/2 tsp vanilla

• 1/4 cup chopped pecans (optional)

• 1/4 cup dark chocolate chunks (optional)

Directions:

1. In a large bowl, combine all the dry ingredients

2. In a smaller bowl, mix all of the wet ingredients

3. Add the wet to the dry and fold together. You may need to add more milk depending on if you added the protein powder or not!

4. Add in the nuts and chocolate if you chose to add them to the recipe!

5. Preheat a nonstick pan on medium heat

6. Add some batter to the pan, I made smaller pancakes with about 1/4 cup of batter

7. Cover, and cook on each side for about 5 minutes or until golden brown on each side

8. Serve right away with banana, almond butter, extra maple syrup, nuts, or whatever toppings you like :)