Pecan-Citrus-Spice Holiday Pancakes

*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!