*Recipe from Healthy Happy Life
INGREDIENTS:
1 1/2 cups whole rolled oats
1/2 cup raw pecans
1/2 tsp salt
1 tsp baking powder
1/4 tsp nutmeg
1/2 tsp cinnamon
1/8 tsp vanilla extract
1 tbsp maple syrup, grade B
1/4 cup fresh Satsuma juice + pinch of zest
1/3 cup pumpkin puree
3/4 cup almond milk, unsweetened or plain
Topping: 1 sliced banana, 1 tsp extra virgin coconut oil, 1/3 cup Dickey Farms pecans, 1/8 tsp cinnamon
To serve: more Satsuma zest for color and flavor
INSTRUCTIONS:
Use a food processor to process the oats with the pecans to form a fine flour. Pour into a large mixing bowl.
Warm a skillet over low heat.
Add the baking powder, salt, spices, and citrus zest to the dry bowl, then stir. Stir in the wet: pumpkin, citrus juice, maple syrup, non-dairy milk, and vanilla extract. Stir well for 2 minutes.
When skillet is hot, add 1-2 heaping tbsp of batter to the pan, depending on desired size of pancakes. Cook over medium heat for 2 minutes, flip, and cook for another 2 minutes.
When pancakes are done, allow to cool before serving.
Topping: Add coconut oil, pecan, and bananas to the medium hot pan. Toss them around in the oil, then add maple and cinnamon. Saute for about 2 minutes. Remove topping from pan and pour onto serving plate. Arrange pancakes around topping, then add Satsuma zest over top.
Enjoy!
