PUMPKIN PEANUT OR ALMOND BUTTER PANCAKES - VEGAN AND GLUTEN FREE

PUMPKIN PEANUT OR ALMOND BUTTER PANCAKES - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Michaell Johnson

Ingredients

240ml/1 cup unsweetened nut or coconut milk

1/2 teaspoon apple cider vinegar

165g/3/4 cup pumpkin puree

2-3 tablespoons maple syrup or raw honey

1 tablespoon peanut or almond butter

1 teaspoon vanilla extract

3/4 cup plus 2 tablespoons certified gluten-free buckwheat flour

2 tbsp almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

Pinch nutmeg

Pinch pink Himalayan salt

Pinch ginger (or freshly grated!)

Coconut oil or butter for the skillet

Instructions

Pour the cup of unsweetened milk and apple cider vinegar in a large bowl. Let it sit for five minutes.  Add the rest of the ingredients, in order, stirring in between the wet and dry ingredients to make sure they are evenly distributed –especially the almond butter.  Heat the skillet to a medium-high heat. The higher the temperature, the higher the pancake will be, just make sure it doesn’t burn! If it burns, it’s too hot.  Pour on skillet in desired shape and cook on both sides. Repeat.