Pumpkin Spice Pancakes (vegan + oil-free)

More pumpkin?! I've got to do as much as I can before it's time for holiday recipes. Check out my last post - pumpkin spice rawnola. Be sure to follow my Instagram for sneak peeks at what's coming up from now until Thanksgiving. For now, check out these pumpkin spice pancakes, and treat yourself to them on the next chilly fall morning (or year round :) 🍁

Pumpkin Spice Pancakes

Makes about 6 pancakes

Ingredients

• 1 cup of all purpose flour
• 2 Tbs granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1.5 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• Flax egg (explained below)
• 3/4 cup vegan milk
• 3 Tbs pumpkin puree

Directions

1. To make the flax egg, stir together 1 Tbs of ground fax seed and 3 Tbs of water, and let that mixture sit for about 15 minutes. It should end up thick with an egg like texture.
2. In a medium sized mixing bowl, stir together the dry ingredients, from the flour to the cinnamon. Set aside.
3. In a smaller bowl, stir together the vegan milk, pumpkin and flax egg until smooth.
4. Pour the wet ingredients into the dry, and mix until everything is just combined. DO NOT OVER MIX!
5. In a greased saucepan on medium heat, pour in 1/4 cup of batter for each pancake. Flip once little bubbles have formed on the top and begin to pop. The sides may darken as well. Cook each side until the pancake is a warm brown color, and is completely cooked. 
6. Enjoy!!