GF/DF Cardamom Pumpkin Spice Pancakes with Toasted Oats & Hazelnuts

First, whisk together the dry ingredients: flour, cardamom, pumpkin pie spice, baking powder, hemp seeds, and salt. Next, add in the wet ingredients: pumpkin purée, nut milk (like almond milk), egg, and maple syrup. Stir everything together until just combined. The batter should be thin enough to pour but not super runny. Add olive oil to a pan and turn to medium heat. Cook 2 pancakes at a time, flipping them when the top bubbles up.

Meanwhile, chop the hazelnuts and mix them with the oats. Once the pancakes are done, add the oat and hazelnut topping to the same pancake pan (or a different pan) and sprinkle with cinnamon. Mix and toast until golden brown. Serve the pancakes with the toasted topping and an extra drizzle of maple syrup.