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Step 1

If using a griddle, turn to medium heat.

Step 2

In a large bowl, combine flour, sugar, pumpkin pie spice, baking powder and salt.

Step 3

In a large bowl, combine milk and vinegar and whisk well. Set aside for 10 minutes.

Step 4

Whisk together the milk mixture, pumpkin puree, and vanilla extract.

Step 5

Pour pumpkin mixture into the dry, and mix until smooth, and clump-free.

Step 6

Heat 1 tbsp coconut oil on griddle or large pan.

Step 7

Scoop a ¼ cup of batter onto the cooking surface. Place as many pancakes as you can fit in the pan, without touching or overcrowding.

Step 8

When you see the bubbles in the batter have stopped opening and closing, flip the pancakes carefully. Continue to cook for another 3 mins, or until the pancake is cooked through.

Step 9

Remove from heat and serve with coconut flakes, chopped nuts, vegan butter, and/or maple syrup.