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Peanut Butter Pumpkin Pancakes | Recipe

Clearly, I really really like peanut butter. Maybe really really love peanut butter is more accurate. Anyway, I also really love the idea of having lots of nutrients packed into foods we already love.  The original recipe I adapted this from is from Loving Green. She uses bananas and pecans, but since I’m allergic to bananas and I didn’t happen to have pecans I used peanut butter instead.

The girls gobbled them up and so did I.  The flavor is delicious without being super sweet. Pure maple syrup or honey would go great drizzled on top.

Peanut Butter Pumpkin Chocolate Chip Pancakes

Blend until smooth: 1 spoonful natural peanut butter 1/2 teaspoon kale powder (or 1 cup loosely packed spinach) 1 cup pureed pumpkin 1 tsp pure vanilla 2 cups coconut milk

1 1/2 cups all purpose flour 2 tsp baking powder 1 tablespoon cinnamon 1/4 teaspoon sea salt

1/3 cup chocolate chips

1. Combine dry ingredients until well mixed.

2. Add blended ingredients and mix until smooth and well combined.

3. Fold in chocolate chips.

4. Cook on a griddle on medium high. Let cook on first side until the batter starts to set (about 4 minutes) and then flip.

5. Drizzle with pure maple syrup or honey and enjoy!

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