Pumpkin White Chocolate Macadamia Oatcakes

What you'll need:

• 1/3 cup milk of choice (I used plain almond milk)
• 1/4 tsp apple cider vinegar, or lemon juice
• 2/3 cup rolled or quick oats (I use Country Choice Organic)
• 1/3 cup pumpkin puree
• 1/2 tsp vanilla extract
• rounded 1/2 tsp baking powder
• 1/2 tsp pumpkin pie spice (or cinnamon)
• pinch of salt
• optional: 1-2 tsp. maple syrup (I omitted)
• handful of vegan white chocolate chips
• handful of chopped macadamia nuts

How to make it:

1. Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
2. Put all pancake ingredients (including milk-vinegar mixture) except for the white chocolate chips and macadamia nuts in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint.
3. Add in the white chocolate chips and macadamia nuts and pulse a couple times, just to incorporate them throughout the batter.
4. Heat a griddle pan over medium low heat.
5. When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don’t go any bigger than 1/4 a cup, but I find that too big still.
6. When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
7. To serve, add your topping of choice. Maple syrup is fine, but so would a nut (or coconut) butter. If you're lucky enough to own some macadamia nut butter, that would be the obvious choice!