Pumpkin Pancakes

Ingredients:

1 1/2 cups white wheat flour
1 cup of whole wheat flour (or you can use oat flour, quinoa flour, rice flour, etc.)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoons cinnamon powder
2 1/2 cups non-dairy milk
2 tablespoons ground flaxseed + 4 tablespoons water, mix and let sit until thick
1 teaspoon vanilla extract
2 tablespoons honey
1 cup pumpkin puree (cooked pumpkin, mashed with a fork, or you can use canned pumpkin puree)
2 tablespoons oil

Preparation:

1. Preheat a waffle iron to medium high heat.
2. In a bowl, mix all the wet ingredients: non-dairy milk, oil, pumpkin puree, flaxseed “egg”, honey, and vanilla.
3. In a different bowl, mix the flours, salt, baking powder, and cinnamon powder.
4. Incorporate the two mixtures and mix gently just until you get an even dough, but do not over-mix.
5. Grease the waffle maker using a brush or a piece of paper towel with a little oil to prevent the waffles from sticking.
6. Using a ladle, add a little of the mixture, just enough in the middle of the waffle iron so that when it spreads when closed, it doesn’t overflow.
7. Let the waffle cook and do not open the waffle maker until the steam stops.
8. Open it just when steam has stopped coming out to prevent it from drying out or overcooking.
9. Serve waffles with favorite toppings.

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Republished with permission from: www.quinoaplantbased.com