Vegan Pumpkin Pancakes

I know Autumn has come and gone, but I’m still hung up on pumpkin. I think it’s because every fall I stock up on pumpkin puree and never use it all, so it’s just staring at me every time I open the pantry. These pancakes are super filling and just hit the spot. Feel free to add some chocolate chips for an extra twist ;)

Batter:

• 1 c flour

• 1/4 c pumpkin puree

• 1/4 c non-dairy milk

• 1 tbsp apple cider vinegar

• 1 tbsp baking powder

• 1 tbsp maple syrup

• 1 tsp pumpkin pie spice

• as many chocolate chips as you want

• Whisk until smooth

Pumpkin Drizzle:

• Blend 2 soaked dates, 1 tbsp almond butter, 2 tbsp pumpkin puree, and pumpkin pie spice until smooth

I also topped it off with coconut whipped cream and enjoyed it with some pumpkin spice coffee.