Fall Pumpkin Pancakes with Mixed Berries Sauce

INGREDIENTS- Pumpkin Pancakes

• 1 cup organic spelt flour (I used Arrowhead Mills’s. You may also use other whole grain flour)
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• 1 Tbsp ground flaxseed meal + 3 Tbsp of water (Let sit for 5 minutes before adding to your recipe. You may also use 1 whole egg if you don’t have flaxseed meal)
• 1 cup calcium-fortified almond milk (I used Blue Diamond Almond Cashew Blend)
• 1/2 cup pumpkin puree (I used 365 100% Pure Pumpkin)
• ½ tsp almond extract (I used Simply Organic’s. You may also use vanilla extract)
• 1 Tbsp coconut oil

INSTRUCTIONS

1. Mix the dry ingredients together in a bowl.
2. Add wet ingredients into the bowl and stir until well-blended.
3. Heat cast iron skillet over medium heat. Oil surface with Coconut oil spray.
4. Pour 1/2 cup batter into skillet. Cook for about 2 minutes on each side.
5. Serve with mixed berries toppings.

INGREDIENTS- Mixed Berries Sauce

• 1 cup organic strawberries
• 1 cup organic wild blueberries
• 1 Tbsp Raw Honey or Maple Syrup
• 1 Tbsp water

INSTRUCTIONS

1. Simmer all ingredients in a small saucepan over low-medium heat for 3-5 minutes.
2. Stir often to keep from burning.