If you're as fanatic as me about the end of year recipes, I think it's acceptable to use pumpkin spices to all your recipes. Pancakes can't be exceptions.

Nutritional facts / ball

Calories: 165

Carbs: 16.7g

Sugar: 3.9g

Protein: 3.4g

Fat: 10.6g

Makes 4 small pancakes:

• 40g gluten-free rolled oats
• 10g pumpkin puree
• 80 ml unsweetened almond milk
• 1/2 tsp cinnamon
• 1 tbsp baking powder
• 1 tsp pumpkin spice (or ½ ginger, 1 tsp cinnamon, 1 tsp clove)
• 15g stevia
• 3 cubes dark chocolate (+70%)
• 1 tsp coconut oil

1. Combine all the ingredients in a bowl (except the coconut oil).
2. Let the batter sit for at least 5 minutes, for the mixture to thicken. 
3. Heat up the coconut oil over medium heat in a pan (or use nonstick pan so you won’t need the oil). 
4. Add 2 tbsp of batter into the pan. Cook for 1-2 minutes or until you can easily slide a spatula underneath. Make sure you bake the other side for another 1-2 minutes.
5. Repeat until all the batter is used up.
6. I used a couple of tbsp of non-dairy yoghurt and a tiny bit of carob syrup as toppings.

DISCLAIMER - if you are gluten or dairy intolerant or suffer from Coeliac disease please make sure you do your own research on the recommended ingredients as well.