In a mixing bowl, whisk the pumpkin puree, milk, vinegar and maple syrup.
In a second bowl, whisk together the oat flour, baking powder, baking soda and spices. Working in batches, add dry ingredients to wet ingredients.
Let batter sit for 10 minutes to thicken. Heat a non-stick pan or griddle over medium to medium-low heat. Grease with cooking spray or avocado oil.
Using a 1/4 measuring cup, spoon equal amounts of batter onto pan. Cook for 2-3 minutes, gently flip once edged are set and bubbles form, cook for additional 1-2 minutes.
Vegan pancakes that are also fluffy pancakes? Yes! With this pumpkin pancakes recipe, you'll get deliciously fluffy pancakes for breakfast each and every time.
Made with budget-friendly pantry staples, this pancake recipe is a great way to enjoy breakfast or brunch with family.
Keep completely cooled pancakes in an airtight container in the fridge for up 3 days.
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