If you are like me and struggle to flip a pancake, then this recipe is for you!! This recipe makes 5 fluffy pancake/ cookies that are sooo good! These are also the perfect fall breakfast due to the pumpkin flavor - especially if you are like me and follow a pumpkin everyday diet during the fall.
Ingredients:
2/3 cup of cassava flour
1/3 cup of creamy almond butter (for a nut-free version you can sub sunflower butter but this does have a stronger flavor than a nut butter)
1/4 cup of pumpkin puree
1 cup of plant based mylk (I used unsweetened almond)
1 tsp baking powder
1/2 tsp pumpkin spice
1-2 tbs maple syrup
splash of vanilla extract
a handful of dairy-free chocolate chips (optional)
Instructions:
1. combine everything in a blender or food processor and blend until smooth
2. distribute evenly into 5 pancakes on a parchment paper lined baking sheet then sprinkle with chocolate chips or another topping – could use walnuts, pecans, etc…
3. bake for 12 minutes at 350 degrees
4. serve them up with some maple syrup and any other toppings you'd like (I threw on some banana) and enjoy!
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