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Vegan Pumpkin Spice Pancakes
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  1. 1 1/2 Cups Almond Milk (or other non-dairy milk)
  2. 1 Cup Pumpkin Puree
  3. 4 Tbsp Earth Balance Butter (melted) OR 4 Tbsp Coconut Oil Divided
  4. 2 Tbsp Vinegar
  5. 1 Cup Gluten-free Flour
  6. 1 Cup Almond Meal
  7. 2 Tbsp Vegan Granulated Sugar
  8. 2 tsp baking powder
  9. 1 tsp baking soda
  10. 1 tsp vanilla extract
  11. 1 1/2 tsp Pumpkin Pie Spice
  12. 1/2 tsp salt
  1. Preheat oven 350 degrees.
  2. In a medium-sized mixing bow, beat together the almond milk and vinegar. Set aside so that it starts to curdle slightly (like buttermilk).
  3. Melt 2 Tbsp Earth Balance Butter or Coconut Oil in the microwave (approx 10 secs).
  4. Mix all dry ingredients in a large mixing bowl until combined.
  5. Add pumpkin puree, vanilla, and melted “butter” to the milk mixture. Stir until combined.
  6. Add wet mix to dry mix and stir until fully combined without large pockets of dry ingredients. Don’t over stir.
  7. Heat a frying pan on medium heat. Add 1 tsp butter to pan to coat. Add dollops of batter and fry on each side until crisp. Fry on each side then add to a baking sheet in oven to continue cooking/warming.
  8. Serve hot with maple syrup or local honey.
  1. Note: If you do not have Pumpkin Pie Spice, add the following ground spices together: 1/4 tsp ground allspice, 1 tsp ground cinnamon, 1/4 tsp ground ginger
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