Pumpkin Pancakes - Vegan

Pumpkin Pancakes
makes 12-16 4-inch pancakes

2 T flaxseed meal
3 T water

1.25 C flour (whole wheat white and white flour blend)
2 T sugar
2 t baking powder
.25 t cinnamon
.25 t ground ginger

.25 t kosher salt
1 1/3 - 1.5 C non-dairy milk
.5 C winter squash purée
1 T vegetable oil

In a small bowl or glass, stir together flaxseed meal and water; set aside while preparing other ingredients.

Whisk together the flour, sugar, baking powder, cinnamon, and ginger in a large bowl; set aside

Whisk together the salt, milk, purée, oil, and flaxseed mixture in a small bowl. Pour the wet ingredients into the dry and stir to combine.

Preheat an oiled skillet or large fry pan for several minutes over medium heat. Dollop batter by the .25-cup onto the hot pan and spread slightly. Cook for 1-2 minutes, until cakes appear dry around the edges. The cakes are ready to flip when the bubbles that erupt in their centers are not immediately refilled with batter. Flip cakes and continue cooking for another 1-2 minutes, until golden-brown.

Eat hot or cool on wire rack before storing in refrigerator or freezer.