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!
