Recipe Name Vegan Pumpkin Pancakes Submitted by ellenmgregg Recipe Description Developed from a basic Betty Crocker recipe, I replaced the oil and egg with pumpkin, and switched out the cow's milk for unsweetened almond milk. Quantity 0 Quantity Unit Prep Time (minutes) 5 Cook Time (minutes) 10 Ready In (minutes) 15

Ingredients Amount Measure Ingredient 1/4 cup wheat flour, wholewheat 1/8 cup wheat flour, wholewheat 1/4 cup unbleached all-purpose flour 1/8 cup unbleached all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon raw sugar 1/4 teaspoon salt 1/2 cup Almond Breeze, Unsweetened Vanilla 1/8 cup Almond Breeze, Unsweetened Vanilla 1/2 cup pumpkin puree, canned Steps Sequence Step 1 Combine dry ingredients in a small mixing bowl. 2 Add milk and pumpkin until fully incorporated. 3 Warm non-stick skillet over medium to medium-high heat. When warmed, scoop batter onto pan in four equal-sized amounts. 4 Flip pancakes when bubbling on top, and set at edges. 5 Allow to cook another few minutes until done. Serve with maple syrup or other topping of choice.