Pumpkin Pancakes - My Health Magazine

Name: Pumpkin Pancakes - My Health Magazine
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 teaspoon 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

mythrivemagazine.com

Enjoy comforting, gluten-free pumpkin waffles made with non-dairy milk and flaxseed "egg," perfect for a sweet breakfast treat!

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Cooking tools:

Waffle iron
Mixing bowl
Ladle
Pastry brush
Paper towel
Measuring cup
Measuring spoon
Fork
Spoon
Plate

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 teaspoon 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