I’m very interested in pancakes.
I’m also very interested in seasonal flavors.
So, what’s a girl to do when that’s the case?
She combines the pancakes with the seasonal flavors and creates pure fall bliss.
There’s just something about pancakes that makes me so into them.
Is it the fact that they make me feel like I have my life together as I pour the maple syrup over the warm, beautiful stack? Or do the flavors intertwined creating cosmic bliss lure me in?
I’m not sure. But honestly, who cares! Pancakes rock my socks and I am so excited to share this recipe with you today.
I combined pumpkin and gingerbread because I couldn’t decide between the two. Can’t decide, go for both! Then I topped that with some soft gooey apples and warm maple syrup and peanut butter. Mmm.
Impossible to resist!
PUMPKIN GINGERBREAD PANCAKES
1 large apple
2 tablespoon cashew milk
1 1/2 teaspoon coconut sugar
Place apple, milk, and sugar into skillet over low heat. Let cook until apples soften while making the pancakes.
3/4 cup oats
1/4 cup buckwheat
1 cup cashew milk
1 tablespoon molasses
1/2 teaspoon chia seeds
3/4 teaspoon pumpkin pie spice
Blend together oats and buckwheat in blender until flour forms. Add in remaining ingredients and blend together until batter is mixed. Heat up skillet, grease pan, and pour in batter creating small to medium sized pancakes. Flip once edges become dense. Cook other side evenly. Repeat until batter is gone. Top pancakes with apples, maple syrup, peanut butter, and whatever else you desire. Serve, enjoy!