Pumpkin Pancakes

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!

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