Ingredients
- 1 cup flour
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- Pinch of allspice
- 4 tablespoons warm water
- 2 tablespoons avocado oil (or any neutral-flavored cooking oil)
- 4 teaspoons baking powder
- 3/4 cup unsweetened almond milk
- 1/2 cup canned pumpkin purée
- 1 teaspoon vanilla
Instructions
- In a small bowl, whisk together all the ingredient up to the water. Set aside and preheat your griddle to medium heat (300°F).
- In a medium bowl, whisk together the water, oil and baking powder until frothy. Add in the pumpkin, milk and vanilla and mix until well combined.
- Add the dry ingredients into the wet and whisk until JUST combined. The batter should have small lumps in it.
- Grease your griddle. Scoop a scant 1/3 cup and pour onto the griddle, spreading the batter out just slightly. Repeat with all the batter. Do not make them bigger than this or they are hard to flip!
- Cook until the bottom is golden brown, about 3-4 minutes. Flip and cook another 3-4 minutes per side until golden brown.
- Drizzle with maple syrup and DEVOUR!
