2tablespoonsunsweetened amond milkor other plant-based milk
1tablespoonmaple syrup
1teaspoonwhite wine vinegar
Other Ingredients
refined coconut oilor butter/other neutral oil for griddle/skillet
pure maple syrupfor topping
Instructions
Prepare skillet or griddle by heating on medium-high (about a 7/10) and add coconut oil (or fat of choice).
In a large bowl, add all dry ingredients and whisk to distribute all ingredients. Add all wet ingredients into the large bowl and stir until just combined. Batter will be thick.
Immediately spoon 1/4 cup of batter per pancake, using the ladle or spoon to spread the batter to about 4-5" in diameter. Batter will not bubble vigorously, but will have 1 or 2 bubbles when ready to flip, about 3-4 minutes. Cook for another 2-3 minutes on the other side. Serve immediately.
Notes
If your pumpkin puree seems extra watery, you can use paper towels to blot extra moisture out of the puree before adding it to your batter.