Busy weeks call for indulgent weekend breakfasts. And since fall's peeking its head out, its only right to indulge in all things pumpkin! This gloomy, rainy day leaves me itching to make something hearty and warm.
Usually my sister is the pancake maker and I tend to loiter by the sidelines to claim a bite of whatever she's making. But I decided to switch things up a bit and create a pancake batter that didn't leave me feeling guilty. The way I made it (with rice flour and coconut almond milk), this recipe is completely vegan. It can also be made to be sugar free if you omit the honey and use another artificial sweetener, but I don't recommend it. If you have the ability to, you should always try and use natural sweeteners over artificial ones. And honey is perfect because you need to add less to achieve your desired sweetness!
I'm not a big fan of maple syrup so I usually top all my pancakes with some melange of nut butters, but you could also easily add in chocolate chips, shredded coconut, or pecans to make the flapjacks into something special.
Usually my sister is the pancake maker and I tend to loiter by the sidelines to claim a bite of whatever she's making. But I decided to switch things up a bit and create a pancake batter that didn't leave me feeling guilty. The way I made it (with rice flour and coconut almond milk), this recipe is completely vegan. It can also be made to be sugar free if you omit the honey and use another artificial sweetener, but I don't recommend it. If you have the ability to, you should always try and use natural sweeteners over artificial ones. And honey is perfect because you need to add less to achieve your desired sweetness!
I'm not a big fan of maple syrup so I usually top all my pancakes with some melange of nut butters, but you could also easily add in chocolate chips, shredded coconut, or pecans to make the flapjacks into something special.
makes 8 dollar pancakes
Ingredients
1/2 cup rolled oats
1/2 cup flour (I used rice flour)
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
3/4 cup pumpkin puree (not pumpkin pie filling)
3/4 cup choice of milk (I used coconut almond milk)
2 Tbsp honey
1/2 tsp apple cider vinegar
1/2 Tbsp coconut oil
Toppings
homemade pecan almond butter
sunflower seed butter
more honey
Ingredients
1/2 cup rolled oats
1/2 cup flour (I used rice flour)
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
3/4 cup pumpkin puree (not pumpkin pie filling)
3/4 cup choice of milk (I used coconut almond milk)
2 Tbsp honey
1/2 tsp apple cider vinegar
1/2 Tbsp coconut oil
Toppings
homemade pecan almond butter
sunflower seed butter
more honey
To prepare
- Mix together dry ingredients.
- Stir in wet ingredients and mix thoroughly to combine.
- Spray a griddle and spoon 2 Tbsp of batter to make one pancake. My griddle can make 4 dollar pancakes in one go.
- Cook first side until small bubbles begin to form in the pancakes. Then flip and cook for a couple more minutes on the other side.
- Top with nut butters and drizzle with more honey.