Since many of us are in a pumpkin mood, I decided to make pancakes—pumpkin style! This is a great recipe, perfect for those cold Fall mornings!

And they freeze well--easy to warm up on another day.

• 1 1/2 cups almond milk
• 1 cup pumpkin puree
• ¼ c. flax egg substitute
• 2T vegetable oil
• 1T vinegar
• 3 cups all-purpose flour (I used sprouted spelt flour—it’s awesome!!)
• 2t. vanilla extract
• ¼ cup brown sugar
• 1/2 teaspoon ground ginger
• 1 t. ground cinnamon
• 1 t. ground allspice
• 1 t. baking soda
• 2 t. baking powder
• 1/2 t. salt

Mix all dry and wet ingredients separately then combine, stirring together in a large bowl. Fire up the griddle and pour out the batter—about ¼ cup per pancake. They don’t take long to brown, so have a platter ready to place them upon.

Serve warm with maple syrup. Oh, and almond butter for a delicious treat!

The artwork included was created by a close friend who enjoys stuff like 'graphic design'---he made our VeganDozen pic as well!!

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*Image courtesy Flickr Creative Commons.