Pumpkin Pancakes // Vegan + Gluten-Free

Fluffy and delicious pancakes with a twist of fall flavor! Made with chickpea flour, coconut sugar, and pumpkin puree, this recipe is a wonderful alternative to your favorite pancake breakfast. Perfect for a cozy fall morning! Top your pancakes with a creamy cashew icing for a truly decadent treat.

To make these pancakes at home, here's what you'll need:

I N G R E D I E N T S:

Pumpkin Pancakes-

• 1 cup chickpea flour

• 3 tablespoons coconut sugar

• 1 tablespoon baking powder

• 1 tablespoon flaxseed meal

• 1 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/3 cup pumpkin puree (canned, unsweetened)

• 1 tablespoon olive oil

• 3/4 cup non-dairy milk (I used coconut milk for this recipe)

Vanilla Cashew Icing-

• 2 cups raw cashews soaked in water (soak for at least one hour)

• 1/2 cup coconut milk

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice

• 2 tablespoons maple syrup

• 1/2- 1 cup cashew butter (this thickens up the icing and makes it super creamy)

D I R E C T I O N S:

1. Heat some vegan butter in a non-stick skillet at medium-high heat.

2. While skillet is warming up, sift your dry ingredients in a medium sized bowl. In a separate bowl whisk together your pumpkin puree, olive oil, and non-dairy milk.

3. Add your wet ingredients to your dry ingredients and mix until combined. Don't overmix. Your pancake batter should be thick and sticky.

4. Use a 1/4 cup measuring spoon to scoop out your batter and pour into your skillet. Once your pancakes start to bubble, flip and cook the other side until golden brown.

5. Set each pancake aside on a plate. Be sure to butter your skillet before cooking each pancake.

6. Once your pancakes are done you can make your cashew icing.

7. Drain water from your soaked cashews. Add all ingredients to a blender and blend at high speed until creamy. Start with adding 1/2 cup of cashew butter and add more, if needed.

8. Layer each pancake with your icing. Drizzle with maple syrup and dust with cinnamon.

9. Enjoy!

NOTES:

-This recipe yields about 6 pancakes. You can double or half the ingredients to make more or less.

-Refrigerate your leftover cashew icing and save for later. You can add this to your smoothies or other baked good recipes!

-You can use any nut butter for the icing. Peanut butter would pair well with this recipe.

-Add any other toppings you'd like. Walnuts, pecans, or chopped dates are all great choices!

-If you have a nut allergy, skip the icing and enjoy these delicious pancakes on their own!