My favorite thing about autumn are definitely pumpkins. I love pumpkin in all kind of dishes – sweet and savory. These pumpkin pancakes are vegan and oil-free. I had them before running a half-marathon and they gave me all the energy needed. Enjoy!
Recipe
1/2 cup pumpkin purée (I use homemade one with Hokkaido pumpkin)
1/2 cup almond milk mixed with 2 tsp apple cider vinegar and set aside for 5 min
1 cup spelt flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 tbsp almond butter
2 tbsp agave syrup, or any other sweetener
Mix all together until a smooth batter, leave 10 min to set and then fry with some coconut oil until golden brown from both sides
oneslicemore.com 