Pumpkin Pancakes

Light fluffy and delicious pancakes for a cold fall morning.

INGREDIENTS:
2 c. whole wheat pastry flour or whole wheat flour
1 c. pumpkin puree
1 c. soymilk/rice-milk
1/2 c. apple juice
1/4 c. maple syrup
2 Tb. coconut oil
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice

Preheat a skillet on the stove to medium-high heat. Mix until the batter is thick and creamy with no lumps. Pour about 1/3 c. at a time on a non-stick skillet and cook until lightly brown, about 1-2 minutes, flip and cook another 1-2 minutes until golden brown.

CREDIT GOES TO TANDI