Pumpkin Pancakes with Hazelnut Syrup

Despite not being a big fan of pumpkin, I had a weird desire to make pumpkin pancakes and once tasting them I knew exactly why I wanted them. Their faint squash flavor married with sweet hazelnuts, vanilla and spices make for a really rewarding breakfast and start to the day.

Pumpkin Pancakes
makes 8-10 pancakes
2 cups water
1 cup hazelnut or almond milk
1 1/2 cup pumpkin puree
2 tsp vanilla
2 tsp apple cider vinegar
2 cups all-purpose flour
1 cup whole wheat flour
2 tbl organic cane sugar
2 tbl plus 1 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
3/4 tsp baking soda
1/2 tsp nutmeg
1/2 tsp allspice
1 cup toasted, chopped hazelnuts, divided
canola spray

Combine the water, hazelnut milk, pumpkin, vanilla and vinegar in a large bowl. Add the flours, sugar, baking powder, salt, cinnamon, baking soda, nutmeg and allspice. Whisk to combine. Let sit for 10 minutes. Use this time to preheat a griddle if using.
Stir in half of the hazelnuts.
Lightly spray a griddle top with oil and cook the pancakes on each side until lightly golden brown. Serve with the remaining hazelnuts and hazelnut syrup.

Hazelnut Syrup
1/3 cup hazelnut butter
2 tbl maple syrup
water, to thin out

Combine and adjust to your liking of sweetness.