vpp

Ingredients:

  • 1 and 1/2 cups whole wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1 and 1/2 teaspoons white sugar
  • 1/4 teaspoon ground cinnamon
  • 3 teaspoons baking powder
  • 1 and 1/2 to 2 cups almond milk
  • 1/2 cup canned pumpkin
  • 1/4 cup melted coconut oil
  • 1 and 1/2 teaspoons vanilla extract

 

Directions:

  1. In a large bowl combine together the dry ingredients.
  2. In another small bowl stir together the wet ingredients except for water.
  3. Incorporate the wet mix into the dry mix. Add some more water/milk to get the desired consistency. I used 2 tablespoons of water. Stir in the chopped cranberries if using. Leave it aside for at least 5 minutes.
  4. Meanwhile heat a griddle/pan.
  5. When the pan is hot enough, scoop out 1/4th cup of batter and pour it on the pan. Wait until the batter is cooked and bubbles appear on the surface and then flip it over. Cook it for another 30 seconds the other side. Repeat it for rest of the batter.