2 Flax Eggs (2 tbsp flax meal mixed with ⅓ cup water)
1 tsp Vanilla Extract
⅔ cup Pumpkin Puree
1 cup Unsweetened Almond MALK
⅓ cup Dairy-Free Vanilla Yogurt
2 tbsp Maple Syrup
2 tbsp Vegan Butter, melted
Directions
For the dry mixture, use a small mixing bowl to combine and sift flour, baking powder, baking soda, apple pie spice, and sea salt.
Use a medium mixing bowl to mix together flax eggs, vanilla, pumpkin puree, MALK, yogurt, maple syrup, and vegan butter. Whisk until combined, then add the dry mixture. Stir until just combined.
Next, bring a non-stick skillet to medium heat. Scoop 1/4 cup of batter per pancake, leaving 2 inches between each.
Cook for 2-3 minutes or until the edges of the pancake begin to brown, then flip and continue cooking 2-3 minutes or until done. Repeat with remaining batter.
Gums, oils, fillers—and everything else on their labels—don’t belong in milk, or your body. We leave them out on purpose because it tastes and feels better without them.
