Ingredients
- 1 ½ c non-dairy milk
- 1 c pumpkin puree
- Egg Replacer equal to 1 egg
- 2 tbsp vegetable oil
- 2 tbsp vinegar
- 2 c all-purpose flour
- 3 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp salt
Instructions
In a bowl, mix together the milk, pumpkin, egg replacer, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.
