Let me start by saying this recipe does not contain any sugar or salt. I know, now you're hooked and all curious. To be clear, I have nothing against sugar and salt. They have never once offended me. However, I ventured to make this recipe with my parents in mind, and sugar and salt are a no-go for them. My mom has recently started a strict vegan diet (yay for more vegans in the family) but sugar and sodium are a no go on this diet. My dad cannot have sugar or salt either because he has a super rare disease called Trigeminal Neuralgia. We've known for a while sugar is a trigger for his nerve shocks, but we are recently discovering salt could be problematic and lead to some inflammation (which could cause nerve flare-ups with his disease). So before you @ me for not including salt and sugar, I HAD A GREAT REASON.
Even though it was still above 90 degrees in Oklahoma this week, I have been craving Fall and all the Fall foods. Hence the pumpkin pancakes. This recipe is pretty easy to whip up, and if you skimmed the top and are just now tuning in, it's very healthy too. I had pancakes for dinner with this recipe and was immediately in a better mood.
Drum roll, please!!!! And here we go.
1 1/4 cup of flour
2 tbsp of baking powder
1 tsp of pumpkin pie spice (or a mixture of nutmeg, cinnamon, and clove)
1/2 cup of pumpkin puree
1 1/4 cup of unsweet non-dairy milk (I use almond)
2 tsp vanilla
2 tbsp maple syrup (and more for drizzling on top)
1 tsp olive oil (for the skillet)
1/4 cup of walnuts
I hope you enjoy this sweet treat as much as I did. Remember to check out my other recipes or tips on my instagram and blog!