Step 1

Whisk together the milk, maple syrup, vinegar and pumpkin (and vanilla, if using) in a mixing bowl until fully combined.

Step 2

Add the the rest of the ingredients and fold together until all the flour is wetted. Once the flour is incorporated, stop mixing to avoid over mixing the batter.

Step 3

Let the batter rest while you heat a non-stick skillet over medium heat.

Step 4

Scoop about 1/4 cup of batter per pancake into the preheated pan.

Step 5

Cook for 4-5 minutes or until the edges are starting to brown and appear firm and dry.

Step 6

Flip and cook for another 30 seconds to 1 minute.

Step 7

Repeat until you’ve used all the batter.

Step 8

Serve immediately. For a special breakfast, serve with maple syrup, vegan whipped cream and pumpkin seeds.