makes enough to feed an army!
2 1/2 cups flour (whole wheat or spelt)
2 1/2 cups water
1/2 cup soymilk (we use hemp milk)
1 tsp apple cider vinegar
3/4 cup pumpkin puree
2 Tbsp sucanat, honey, agave or brown sugar
2 Tbsp baking powder
2-3 tsp pumpkin pie spice (or combo of cinnamon, nutmeg, ginger)
1 tsp vanilla
1/2 tsp baking powder
1. Add 1/2 tsp vinegar to milk option and let stand for 5 minutes. This allows it to curdle and works as a buttermilk substitute.
2. Mix together all ingredients, stirring just until combined. You do not want to over beat it. Let mixture stand for 5 minutes and you are good to go.
3. Heat skillet over medium heat and grease it with either coconut oil or olive oil. Wait until it is nice and warm before pour batter in. Cook on one side until bubbles appear, then flip. Cook another couple minutes and remove.
4. For a sweet treat, drop in carob or chocolate chips after pouring batter into the skillet.
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