Vegan Pumpkin Pancakes from the China Study Cookbook

anunrefinedvegan.com

Meghan Hinton

2 cups whole wheat pastry flour

1 tsp. baking soda

1 tsp. baking powder

½ tsp. sea salt

1 tablespoon pumpkin pie spice

2 egg replacers (2 tablespoons ground flaxseed meal 6 tablespoons water)

2 cups non-dairy milk

½ cup pumpkin (canned or pureed)

5 tablespoons pure maple syrup

½ tsp. vanilla extract

Directions at anunrefinedvegan.com

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