Pumpkin Pancakes
Ingredients
- 2 3/4 Gluten-Free Flour (I used Oat)
- 1 teaspoon each of Baking Soda and Baking Powder
- 1 teaspoon Cinnamon
- 1 Tablespoon Pumpkin Pie Spice
- Pinch of Salt
- 1 Cup canned organic Pumpkin (NOT pumpkin pie filling)
- 3 Tablespoons Oil
- 2 Cups Unsweetened Coconut Milk
- 4 Tablespoons Coconut Sugar
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Apple Cider Vinegar
Instructions
In a small bowl, whisk together first 5 ingredients-- these are your dry ingredients.
In a larger bowl, whisk the rest of the ingredients together--these are your wet ingredients. Whisk until there are no clumps.
Slowly mix the dry into the wet. If needed, add a splash of water to thin.
Grease your griddle or non-stick pan and spoon the batter on. Cook until golden brown on both sides and cooked in the middle.
Enjoy with vegan butter and maple syrup!
© Nimai\'s Cookbook