glutenfree pumpkin pancakes with roasted maple syrup nuts

INGREDIENTS:
(for 8-10 pancakes)

Pumpkin pancakes:
4 tablespoons pumpkin (homemade or pumpkin baby food)
150 g oat flakes
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 tablespoon cider vinegar
2 eggs
100 ml almond or oat drink, unsweetened
1 pinch nutmeg, ground
1 Msp. Bourbon Vanilla
1/2 teaspoon cinnamon
1 pinch of salt
Rapeseed or coconut oil to bake in the pan

Maple syrup nuts:
1 handful of nut mixture
2 teaspoons maple syrup

PREPARATION:

1. Heat nuts in a pan without oil and roast them slowly. Add maple syrup and stir continuously. Roast for approx. 1 min. and place in a bowl. Stir the sticky nuts in the bowl with a small fork until they are cold. When they are cold they can be easily separated from each other.
2. Finely grind the oat flakes in a high performance mixer. 
3. Mix oatmeal with baking powder, baking soda and spices. Whip two eggs at the edge of the bowl and add them to the dough as well.
4. Whisk pumpkin with apple vinegar and almond or oat drink and mix everything together.
5. Heat a little oil in a frying pan and fry a pancake out of two full tablespoons of dough on both sides until golden brown. Continue like this until the dough is used up. Either serve the pancakes directly or keep them warm in the oven (at 100°C) until all pancakes are baked. 
6. Serve the pancakes with maple syrup and maple syrup nuts. Bon Epi-tit!