Stashcook | Vegan Pumpkin Pancakes

Ingredients

• 1/3 cup pumpkin puree (I used canned)
• 2/3 cup full-fat canned coconut milk
• 3 tablespoons grapeseed oil (or coconut oil)
• 3 tablespoons pure maple syrup
• 1 cup gluten-free all-purpose flour
• 1/4 teaspoon sea salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cardamom (optional)
• 2 teaspoons grapeseed oil (or oil of choice)
• 1/3 cup raw walnuts (chopped)
• 2 tablespoons raw pumpkin seeds
• 1 tablespoon pure maple syrup
• 1/4 teaspoon ground cinnamon
• 1 pinch sea salt