Pumpkin Pancakes

• 1/3 cup pumpkin puree

• 3/4 cup almond milk

• 1 tablespoon almond butter

• 1/2 cups gf oats

• 1/2 cup almond flour 

• 2 teaspoon gf baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon apple cider vinegar

• 3 dates

• 1 tablespoon ground flax 

• 2 teaspoon pumpkin pie spice or cinnamon 

• 1 teaspoons vanilla paste 

• pinch of sea salt 

In a measuring cup add vinegar to almond milk. Grind the oats and add remaining ingredients including the milk into the blender cup until well combined. Heat a non-stick pan on medium and when hot pour 1/3 cup of the batter on the pan. If using nonstick will not need oil, but if not use 1 teaspoon of coconut oil. Cook till brown on both sides and serve with sliced banana, almond butter and dates or any other toppings of your choice!