Caramel Peanut Pumpkin Pancakes

For the peanut caramel: Stir together peanut butter and date/maple syrup. Add in 1 tablespoon of dairy-free milk but do not mix. Microwave for 20 seconds, then mix thoroughly and set aside.

For the pancakes: In a small bowl, mix together dairy-free milk and apple cider vinegar, and set aside for 10 minutes. Next, in another bowl, stir together the pumpkin puree and ground flax, and let sit for 5 minutes. Then stir in the melted coconut oil and coconut/brown sugar. In a separate bowl, mix together all the dry ingredients (flour, baking powder, pumpkin spice, cinnamon, salt, maca powder). After your dairy-free milk mixture has settled, start by adding 3/4 cup of it to the dry ingredients along with the wet pumpkin mixture. If the batter is too thick or dry, add the remaining 1/4 cup of dairy-free milk. Fold everything together with a rubber spatula, being careful not to overmix. Cook pancakes on a griddle or pan until golden brown on both sides. Top with the prepared peanut caramel and enjoy!