Vegan Gluten Free Pumpkin Pancakes

Ingredients

• 3/4 cup unsweetened non-dairy milk
• 1/4 cup unsweetened pumpkin "puree" 
• 11/2 tbsp oil 
• 1 tsp pure vanilla extract
• 1 tbsp ground flax or chia seeds
• 1 tbsp pure maple syrup
• 1cup gluten-free flour blend (I use Bob's Red Mill, see note below)
• 2 tbsp of coconut sugar
• 1/2 tbsp baking powder
• 1 tsp all spice
• dash of cinnamon
• pinch of salt optional

Instructions

1. Whisk milk, pumpkin puree, oil, vanilla, ground flax seeds, and maple syrup together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5 minutes.
2. Heat pan over medium-high heat for at least 2 minutes.
3. Whisk flour, baking powder, baking soda, pumpkin pie spice and salt together in a large bowl.
4. Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
5. Lightly coat surface of pan with a very small amount of oil. Ladle about 1/3 cup (or less for smaller pancakes) of the pancake mixture into the center your pan, cooking 1 at a time.
6. Turn when ready.
7. Continue cooking until the batter is done, placing pancakes on a covered oven-safe plate in the oven as they finish to keep them warm.

Recipe Inspired by: delightfuladventures.com