Ingredients
- 1 cup white whole wheat flour (120 grams)
- 1/2 cup raw organic cane sugar
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup warm water
- 1/4 cup avocado oil
- 4 teaspoons baking powder
- 1/2 cup unsweetened almond milk
- 1/2 cup canned pumpkin purée
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk the flour, sugar, pie spice, and salt.
- In a separate large bowl, whisk the water, oil, and baking powder until foamy. Add in the milk, pumpkin, and vanilla and whisk until combined.
- Add the dry ingredients into the wet and whisk until just combined, but a few small lumps remain. Do not over-mix.
- Heat your griddle to 300 degrees Fahrenheit and spray it generously with cooking spray.
- Fill a 1/4 cup sized measuring cup about 3/4 of the way full and pour onto the griddle, spreading out slightly. Repeat with the remaining batter.
- Cook until the edges of the pancakes look cooked, bubbles start to form on the top, and the bottom is golden, about 4 minutes. Gently flip and cook another 3 to 4 minutes.