Homemade Pumpkin Spice Pancakes
Ingredients
- 2 tablespoons ground golden flax
- 4 tablespoons water
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 2 tablespoons vegetable oil
- 1 1/2 cups non-dairy milk
Preparation
Mix the ground flax and water, then set aside.
Whisk together the dry ingredients.
In a measuring cup, whisk the non-dairy milk, vanilla, pumpkin puree, and vegetable oil.
Fold the wet ingredients into the dry until nearly all dry is incorporated.
Fold in the soaked flax mixture until no dry clumps remain.
If the batter is too thick, add more non-dairy milk until it is thick but slightly runny.
Measure out 1/4 cup batter onto a lightly oiled griddle or pan.
Cook until the top starts to bubble and the sides look cooked, about 3 minutes.
Flip and cook for 2 minutes more.
Tips
For an egg substitute, use 1/2 cup unsweetened applesauce instead of the flax and water mixture.
For a gluten-free version, use a 1:1 all-purpose baking flour substitute.
Serve with non-dairy whipped cream, a sprinkle of pumpkin pie spice or cinnamon, pecans, powdered sugar, or maple syrup.
