These fluffy pumpkin pancakes are vegan and made healthy with the use of whole grain flour. Perfectly spiced and sweet, you will want a large stack of these to enjoy for breakfast or brunch.
Combine pumpkin puree, yogurt, maple syrup and apple cider vinegar, pumpkin pie spice, vanilla extract and milk in a bowl. Then add in your baking powder and baking soda as well as your salt and flour. Don't over mix.
To a preheated griddle, spread 1/4 cup of batter and cook your pancake and allow to cook for about 2-3 minutes or until the bottom is golden.
Flip your pancake and cook for an additional 2-3 minutes then serve as desired.
You can freeze these pancakes to eat through the week. Pour with maple syrup or spread with peanut butter and top with fruit to go like toast.
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