PUMPKIN SPICE PANCAKES

2 1/2 cups whole wheat flour
2 1/2 cups water
1/2 cup almond milk
2 tbsp baking powder
1 tsp salt
1/2 cup organic canned pumpkin
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp vanilla extract
1/2 tsp baking soda
1 tsp apple cider vinegar

Combine almond milk with the tsp vinegar in a separate bowl. Give it 5 minutes to curdle (this is like using buttermilk).
Stir together pumpkin, spices, water & almond milk in mixing bowl. Add remaining ingredients & stir until most.
Let sit 5 minutes to rise & lightly stir again. Let rest 5 more minutes & cook them up. Makes twenty 4” pancakes.
Serve with fresh cut fruits and/or syrups of your choice!