Vegan Pumpkin Pie Pancakes
Ingredients
- 1 cup chickpea flour
- 1 cup water (add more if too thick)
- 1/2 cup pumpkin purée
- 1.25 tsp baking powder
- 3/4 tsp baking soda
- 2 tbsp date paste
- 2 tsp pumpkin pie spice
- 1/4 cup plant based milk
Preparation
Mix wet and dry ingredients separately and then incorporate together until just combined.
Cook on low medium heat until bubbles form and the tops are no longer wet and glossy.
Flip and cook for about 4 more minutes or until firm.
Let cool on a wire rack and serve, topped with raw cacao nibs, apple slices, and tahini.
