Vegan Chocolate-Pumpkin Pancakes

The number of combinations you can create with pancakes is incredible. But one of the best combos is definitely chocolate and pumpkin. Especially during fall.
So here it is. The ultimate combination:
Chocolate. Pumpkin. United in a pancake.
So yum.
With the addition of chopped Cocoa Crunch Squarbar bites and gooey medjool date bits, this is undoubtably one of my favorite recipes to 'date' (Did you catch my pun?!). I hope you enjoy!

Vegan Chocolate Pumpkin Pancakes topped with Cocoa Crunch Squarebar cubes and a drizzle of Almond Crunch Rawmio spread.

Ingredients:

• 1/4 cup pumpkin puree
• 1/2 cup unsweetened almond milk
• 1/2 cup oat flour
• 1 tbsp cocoa (or cacao) powder
• 1 tsp baking powder
• 1/2 Cocoa Crunch Squarebar, chopped into bits
• 1 dried medjool date, pitted and chopped into bits
• 2 flax eggs (tbsp flax meal mixed with 4 tbsp water)

Directions:

1. Combine flax meal and water in a small bowl/container. Let it sit for 10-15 minutes to allow it to thicken up.
2. Measure out oat flour, baking powder, and cocoa/cacao powder. Pour into a medium sized bowl and whisk until evenly distributed. 
3. Measure and add pumpkin, almond milk, and flax eggs to bowl along with dry ingredients.
4. Mix all ingredients (except Squarebar and date bits) until batter is smooth.
5. Add chopped Squarebar and date pieces to bowl containing batter and fold into mixture. 
6. Heat a non-stick pan over medium heat, then coat with cooking spray. Scoop the batter onto the pan, forming into pancake shape. Flip when the bottom is set.*
7. Cook until both sides and middle are set.
8. Scoop off pan and transfer onto a plate. Top with anything you desire. -- I recommend topping with the rest of the Squarebar and a drizzle of Rawmio Almond Crunch Spread (this stuff is definitely worth your moolah!)

*If you want fluffier pancakes, don't press down on them after flipping!