Monday, December 5, 2011

Pumpkin pancakes


1/2 c almond milk
1 tsp apple cider vinegar
2 1/2 c flour
2 1/2 c water
1 c almond or coconut milk
1 Tbsp baking powder
1 tsp salt
1 cup pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla extract
1/2 tsp baking soda


1. Combine 1/2 c. almond milk with tsp vinegar in a separate bowl. Allow to sit 5 min to curdle (making vegan buttermilk.)
2. Stir all remaining ingredients together, including additional 1 c. milk. Add "buttermilk" mix. Stir well until moist.
3. Allow to sit 5 min to rise, and lightly stir. Cook over medium heat, and serve with vegan butter, pure maple syrup,etc!

1 comment:

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