Vegan Harvest Pumpkin Pancakes

 

Vegan Harvest Pumpkin Pancakes

1 c plant based milk (I use non-sweetened vanilla almond milk)

3 tbsp aquafaba (liquid from garbanzo beans)

2 tbsp organic coconut sugar

scant amount of himalayan sea salt

1 tsp organic ceylon cinnamon

1 tsp vanilla extract or scraping from 1 vanilla bean

1/2 c sprouted spelt flour

1/2 c unbleached flour

1 tbsp baking powder (Rumford Aluminum Free)

3/4 c canned organic pumpkin puree

Place first 6 ingredients in blender. Blend for 30 seconds. Then with blender on low slowly pour in the flours and baking powder.  Then the last item, the pumpkin.  Pour onto a non-stick girdle and cook.

Toppings:  100% maple syrup, 100% all fruit jam and/or coconut whip cream.