Tuesday, February 18, 2014

pumpkin pie pancakes {gf,v}


Mmmmmm....pumpkin. Mmmmmm...pie. Mmmmmm...pancakes. 
They really do taste like pumpkin pie. soooo good. and good for you 
(...they do have the word "cake" right in the name, so let's not pretend they're a salad or anything, but yeah, pretty healthy as far as pancakes go. and who wants to eat salad for breakfast anyway?)

These were surprisingly filling too. Usually when I indulge in pancakes, I'm hungry an hour later. 
But these stuck with me all morning. And they couldn't be easier. Dump all the ingredients in a blender, mix on low, and pour onto your heated griddle. boom. Easy and super delicious. 
And let's be honest here...who doesn't want to eat pumpkin pie for breakfast? 
Now you can, without spending hours in the kitchen. 

{{happy dance}}

**************************
pumpkin pie pancakes
{gluten free, vegan}

{{{INGREDIENTS}}}
*1/2 cup gluten free all purpose flour
*1/2 cup gluten free oats
*1/2 tsp salt
*1 tsp baking powder
*1/2 tsp baking soda
*1 tbsp agave
*1 tsp vanilla
*1 cup almond milk
*2 tbsp melted coconut oil
*1/4 cup canned pumpkin (just pumpkin, not pie)
*1-1/2 tsp pumpkin pie spice
*1-1/2 tsp cinnamon

{{{DIRECTIONS}}}
1.Heat up a skillet or griddle to medium high and at a bit of coconut oil
2.Meanwhile add all ingredients to blender on low until well mixed.
3.Pour batter onto skillet until 3-4" diameter.
4.Let cook 4-5 minutes on each side or until browned.
5.Serve with maple syrup, sprinkle pecans on top, and enjoy.

Makes 10-12 four inch pancakes.