Vegan Gluten-Free Pumpkin Spice Pancakes
Ingredients
- 1 1/4 cups flour (of your choice! It can be GF, low-carb, or plain white flour!)
- 3 tablespoons coconut sugar
- 2 teaspoons baking powder
- 3/4 teaspoon cinnamon and nutmeg
- pinch of salt
- 1/2 heaping cup 100% pumpkin puree
- 1 1/4 cups unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 – 2 tablespoon coconut oil for the pan
- pure maple or agave syrup, to serve
Preparation
In a bowl, mix together the dry ingredients: flour, coconut sugar, baking powder, cinnamon and nutmeg, and salt.
In another bowl, combine the wet ingredients: pumpkin puree, almond milk, and vanilla extract.
Add the wet mixture to the dry ingredients and stir until just combined, avoiding overmixing.
Heat a pan over medium heat and add coconut oil to grease it.
Pour batter onto the pan to form pancakes and cook until bubbles appear on the surface, then flip and cook until golden brown on both sides.
Serve the pancakes topped with walnuts, pure maple or agave syrup, and coconut yogurt.
