INGREDIENTS
135 gs
gluten-free flour
2 tsps
pumpkin pie spice
1 tsp
baking soda
1/2 tsp
baking powder
1/8 tsp
salt
1 tsp
coconut oil
1 large
egg white
1 1/2 tsps
vanilla extract
1 tsp
maple syrup
122 gs
pumpkin puree
30 mLs
white vinegar
120 mLs
almond milk
90 mLs
water
1 serving
cinnamon