Ingredients
Units
Scale
- 3 1/2 cups gluten free flour
- 2 Tbsp coconut sugar
- 1/4 cup hemp seeds
- 1/4 cup flaxseed meal
- 2 tsp baking powder
- cinnamon
- 1/2 tsp salt
- nutmeg
- cloves
- 4 Tbsp vegan egg replacer (mixed with 8 Tbsp water)
- 1/2 cup melted coconut oil
- 2 tsp vanilla extract
- 4 cups non dairy milk (oat, almond, soy are all fine)
Instructions
- Gather 2 separate large bowls
- In your first bowl, pour in gluten free flour, coconut sugar, baking powder, salt, hemp seed, and flax seed mill. Feel free to pour in a scoop of unsweetened pea protein powder if desired for that extra boost of protein.
- Whisk together all dry ingredients.
- In your second bowl, mix together your egg replacer and follow instructions per package directions (For Bob’s Red Mill Egg Replacer it is 1 Tablespoon to 2 Tablespoons water)
- Add melted coconut oil, vanilla extract, and vegan milk and whisk together with vegan egg replacer.
- Pour wet ingredients into bowl with dry ingredients and stir together.
- Fold in pumpkin puree and mix until combined.
- Heat griddle or skillet and lightly mist with cooking oil.
- Scoop 1/4-1/4 cup of batter and cook on one side until bubbling.
- Flip and continue to cook until both sides are cooked through.
- Top with your choice of maple syrup, vegan whipped cream, dairy free chocolate chips, etc. and enjoy!
- Category: Breakfast