INGREDIENTS
1/2 cup
Pumpkin puree
1 1/4 cups
Non-dairy milk
2
Pasture-raised eggs
1 tsp
Baking powder
1/4 tsp
Baking soda
2 tbsp
Coconut sugar
1 1/2 tsp
Pumpkin pie spice
1/4 tsp
Salt
1 1/2 cups
Spelt flour
1 tbsp
Apple cider vinegar
2 tbsp
Butter or coconut oil, dairy-free