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.