Pumpkin Spice Pancakes with Spiced Maple Butter

Can't flip a pancake (still) but I can make a good batter! Big shout out to Ty Pitts for making this recipe possible! Happy fall!

Let me know what you think! And if you try the recipe and like it, snap a pick and share to insta tagging @simply__radishing for a feature!

Ingredients:

For the pancakes:

1 cup whole wheat flour

3/4 cup almond milk

1 tsp apple cider vinegar

1/3 cup pumpkin

3 tbsp coconut sugar

1 tbsp maple syrup

1/2 tsp baking powder

1 1/2 tsp pumpkin spice

1/2 tsp vanilla extract

1/4 tsp salt

For the butter:

1/4 cup of vegan butter (I used Monty's)

1/2 tsp pumpin spice

1/2 tbsp maple syrup

* melt butter and mix in spice and syrup in small bowl/ jar. return to fridge to allow butter to harden again.

topped with spiced maple butter, granola butter, and some banana slices

Instructions:

1. Start by making your "buttermilk" - combine almond milk and apple cider vinegar and allow the mixture to sit for 10 minutes.

2. While you wait, combine your flour, coconut sugar, baking powder, salt, and pumpkin spice and mix.

3. Add maple syrup, vanilla, and pumpkin to the milk.

4. Combine all your ingredients.

5. In a non-stick pan (or a pan with a little oil/ vegan butter) heat to a medium heat.

6. Pour on pancake mix in a circle. Wait for it to cook on one side and flip when it begins to bubble.

7. When pancakes have cooked through, top with butter and enjoy!