INGREDIENTS
3/4 cup
almond milk (room temperature)
1/4 cup
white vinegar
1 cup
cornmeal
1 cup
whole wheat pastry flour
1/2 tsp
salt
1/2 tsp
cinnamon
1/2 tsp
baking soda
1/2 cup
coconut oil (melted)
1/3 cup
brown sugar (packed)
1 15 ounce can
pumpkin puree
vegan butter (for topping (optional, but highly recommended))
maple syrup (for topping (optional, but highly recommended))