INGREDIENTS
1/2 cup
Pumpkin puree
1 1/2 cups
Almond milk
2 tbsp
Maple syrup
2 1/2 tsp
Baking powder
2 tsp
Cinnamon
2 tbsp
Flaxseed meal, ground
2 cups
Loose-packed spelt flour
1/2 tsp
Nutmeg
1/2 tsp
Sea salt
1 tsp
Vanilla extract, pure
1 1/2 tbsp
Apple cider vinegar
1/4 cup
Coconut oil