Recipe Wednesday! We know that it is annoying to make everything pumpkin the second October rolls around, but we can’t help it! Try these vegan Pumpkin Pancakes!
- 1 cup organic flour*
- 2 tsp baking powder
- ½ tsp organic allspice
- ½ tsp organic cinnamon
- ¼ tsp organic ginger
- ¼ tsp pink salt
- ½ cup pureed organic pumpkin
- 1 tbsp grape seed oil
- 2 tsp organic apple cider vinegar
- 1 ¾ cups organic almond or rice milk
In a medium sized bowl, combine flour, baking powder, allspice, cinnamon, ginger, and pink salt. Whisk in pumpkin, grape seed oil, vinegar, and almond milk.
Pour batter in desired shapes onto preheated skillet or griddle. Wait for batter to bubble, then flip. Continue cooking 1-2 minutes until pancake is cooked through.
Refrigerate leftover batter in an airtight container for up to one week.
*GLUTEN-FREE: 1 1/2 cups gluten-free flour mix, 1/8 tsp xanthan gum
The Efficient Vegan now available on amazon.com!!
Slice of multi-grain toast with mashed avocado, paprika, cayenne, a poached egg and chia seeds.