INGREDIENTS
1/2 cup
Pumpkin puree
1/4 cup
Dairy free milk
1/4 cup
Maple syrup
2 tsp
Baking powder
1/2 tsp
Baking soda
1/4 tsp
Nutmeg
1/2 tbsp
Pumpkin spice
1 pinch
Salt
1 tbsp
Vanilla
1 cup
Whole wheat flour
2 tbsp
Coconut oil
1 tbsp
Ground flax + 3tbsp warm water