Whole Wheat Pumpkin Pancakes

Serves 4
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Allergy Wheat
Dietary Oil Free, Vegan
Meal type Breakfast

Ingredients

  • 4 cups whole wheat pastry flour
  • 4 tablespoons milled flaxseed
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger powder
  • 1/2 teaspoon allspice or cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1 can light coconut milk, 13.5 oz (or other non-dairy milk)
  • 1 cup canned pumpkin
  • 1/2 cup water
  • 1/2 cup liquid sweetener
  • 4 teaspoons vanilla extract
  • 4 teaspoons apple cider vinegar

Directions

1. Whisk together all dry ingredients in a large bowl.
2. Whisk together all wet ingredients in a smaller bowl.
3. Pour wet mixture into dry mixture and stir until just combined. Don't overwork the batter. Thin with a little water, if too thick.
4. Spoon batter onto a hot nonstick or oiled skillet, about 1/4 cup per pancake.
5. Flip when bottom is golden brown and bubbles have formed on top.
6. Pancakes are done when both sides are golden brown.
7. Serve with pure maple syrup or your favorite pancake toppings.