– Full-fat oat milk – Apple cider vinegar – Whole wheat pastry flour – Organic brown sugar – Baking powder – Baking soda – Sea salt – Pumpkin puree – Vanilla extract – Vegan butter – Neutral-flavored oil – Maple syrup – Ground cinnamon – Grated nutmeg – Ground ginger – Ground allspice – Ground cloves
Whisk together flour, baking powder, baking soda, salt, brown sugar, and homemade pumpkin pie spice blend in a large bowl. Pour the liquid ingredients into the dry ingredients.
Fold the batter with a wooden spoon until just combined. Do not overmix – lots of lumps are fine. Allow the batter to rest for 10 minutes.
Heat a nonstick frying pan over medium heat for several minutes. Add a touch of oil. Ladle ½ cup pancake batter into the pan. Cook until bubbles become rather uniform in the center and the edges start to dry out and brown, 1 ½ to 2 minutes. Flip and cook 1 ½ to 2 minutes on the second side.