Beet & Pumpkin Pancakes

Ingredients

• 1 large cooked beet (here we used Love Beets)
• 1/2 cup canned pumpkin
• 3/4 cup unsweetened non dairy milk (here we used So Delicious coconut milk)
• 1/4 cup maple syrup
• 1 tsp natural vanilla extract
• 1 cup whole wheat pastry flour (here we used Bob's Red Mill)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup chopped walnuts
• Toppings
• Pomegranate seeds
• Maple syrup
• Non dairy yogurt ( We used So delicious)

Instructions

1. 1

   Combine the cooked beet, pumpkin, milk, maple syrup and vanilla in a blender. Process until smooth

2. 2

   In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt and mix well. Pour beet mixture and mix until just incorporated. Add chopped walnuts and mix again

3. 3

   Using a paper towel or a pastry brush, lightly coat the bottom of a skillet with oil (you can also use cooking spray). Place on the stove over medium low heat

4. 4

   Pour about ¼ cup of batter per pancake, spreading them slightly to for approximately 5 inch pancakes. Cook one and a half to two minutes per side. Serve warm with your favorite toppings