Whole Wheat Pumpkin Pancakes (Vegan and Oil Free)

Ingredients

• 2 cups whole wheat pastry flour
• 3 tablespoons date sugar
• 2 teaspoons baking powder
• 1 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger powder
• 1/2 teaspoon allspice
• 1 1/2 cups non-dairy milk
• 1 cup canned pumpkin
• 1 tablespoon milled flaxseed mixed with 3 tablespoons water
• 2 tablespoons apple cider vinegar

Instructions

• Whisk together all dry ingredients in a large bowl.
• Whisk together all wet ingredients in a smaller bowl.
• Pour wet mixture into dry mixture and stir until just combined. Don't overwork the batter.
• Spoon batter onto a hot non-stick pan, about 1/4 cup per pancake.
• Flip when bottom is golden brown and bubbles have formed on top.
• Pancakes are done when both sides are golden brown.
• Serve with date syrup and chopped pecans or your favorite pancake toppings.

https://veganmilitarywife.com/whole-wheat-pumpkin-pancakes-vegan-and-oil-free/