FLUFFY VEGAN PUMPKIN PANCAKES

Steps:

• To a medium bowl, add the flaxseed and water. Mix to combine. Set aside for 5 minutes to gel up.
• To a 2-cup or larger measuring cup, add the vinegar. Fill with almond milk to the 2-cup mark. Set aside for a couple of minutes to curdle a bit and form a buttermilk.
• If your coconut oil isn't yet melted, you might want to set it in a small saucepan over low heat to melt while you prepare your dry ingredients.
• To a large bowl, add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk to combine.
• To the medium bowl with the flaxseed mix, add the almond milk mix, melted coconut oil, pumpkin, brown sugar, and vanilla. Whisk to combine.
• Pour the wet ingredients over the dry ingredients and mix with a whisk just until incorporated. Don't overmix - that can develop the gluten in the flour and lead to tough pancakes!
• Let the batter rest for 5 minutes. They'll start to puff up and that'll give you fluffier pancakes! While the batter rests, preheat your non-stick griddle or a large frying pan over medium heat (or, if it's an electric griddle, set to 325 degrees Fahrenheit).
• If desired, melt a little vegan butter on the cooking surface (I like Earth Balance). If your surface is non-stick, this probably isn't necessary. Using a 1/3 cup measure (or, my pancake scooping weapon of choice, a trigger-handled ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, about 2 minutes. Flip and cook on the other side until golden and completely cooked through, about another 90 seconds or so. I like to give these vegan pancakes a bit of extra time on the grill vs. traditional pancakes. They like to be nice and golden before being flipped, or else the inside might not cook through quite enough.
• Serve immediately topped with vegan butter and maple syrup, if desired.