Pumpkin pancakes with Cream Cheese Frosting

I've been eating so much pumpkin lately, I'm going to turn orange lol! These healthy pumpkin pancakes are vegan, gluten free, oil free and refined sugar free. They're blender pancakes too, which makes prep so simple! And you'll never guess what the "cream cheese" frosting is made out of?! A white sweet potato! And it's truly delicious! I'm over the moon with all its possibilities!

1 cup gluten free rolled oats

1 Tbs baking powder

1 Tbs apple cider vinegar *see note*

1 Tbs pure maple syrup

1/2 cup pure pumpkin puree

3/4 tsp pumpkin pie spice

Drop of pure vanilla extract

1/2 cup non dairy milk

Warm griddle find it here https://amzn.to/3AZJuZI or pan to 350 or medium heat. Place all ingredients in blender and blend until combined, adding more milk if needed (batter will be a little thick). Let batter sit for 5 minutes, to let baking powder activate. Lightly spray surface with healthy oil, I used avocado oil but evoo works great too! Here's a mister https://amzn.to/3Q5c4gx I recommend. Using 1/3 cup, pour batter onto griddle and spread out in circle if needed. Cook about 3 minutes each side. Top with cream cheese frosting, chopped nuts and warm maple syrup.

*Note: When mixed with other ingredients and cooked vinegar's acidity is mitigated.

Vegan Cream Cheese Frosting! Find the recipe here https://www.laurenloliving.com/post/cream-cheese-frosting