1/2 C all-purpose flour
1/4 C whole wheat flour
1/4 tsp baking powder
1/4 tsp cinnamon
1/8 tsp each nutmeg, all-spice & ginger
pinch of sea salt
1/4 C pure pumpkin puree
1 tbsp maple syrup
1 C almond milk
1-3 tbsp vegan butter for cooking
1. Heat a non-stick pan to medium / medium-low and pre-heat oven to 200 F. You'll place the pancakes on a baking sheet or plate in the oven to keep them warm while you cook.
2. In a mixing bowl combine the flours, spices, baking powder, and sea salt together with a fork. Add pumpkin puree, maple syrup, and almond milk and whisk together until well combined.
3. Use a 1/4 cup for each pancake. Lightly butter the pan with some vegan butter. I like using a paper towel to spread it evenly around the pan. Scoop batter into the centre of the pan. Once it starts to bubble all around and the edges of the pancake are slightly cooked through, that's when you flip it. It's approx. 2 minutes each side. Be sure to adjust your burner temperature as you go as the pan will get really hot half way through.