1 cup Califia Farms Vanilla Protein Oatmilk
1 tablespoon apple cider vinegar, or lemon juice
¾ cup all-purpose flour
¼ cup spelt flour
3 tablespoons coconut sugar
1 tbs baking powder
½ tsp baking soda
½ tsp kosher salt
1 ¼ tsp pumpkin spice
¼ tsp nutmeg, preferably freshly grated
3 tbs pumpkin puree
1 tsp vanilla extract
2 tbs melted Olive Oil Plant Butter
Maple syrup, for serving
Add the oatmilk and apple cider vinegar to a small bowl or measuring cup and whisk to combine. Let rest for 5-7 minutes.
To a large bowl add both flours, coconut sugar, baking powder, baking soda, salt, pumpkin spice, and nutmeg. Whisk to combine.
Whisk the pumpkin puree, vanilla, and melted butter into the oatmilk until smooth.
Pour the liquid mixture into the dry and mix a few times until just combined. Let rest for 5 minutes.
While the batter is resting, heat a non-stick skillet over medium heat. Lightly grease the pan with cooking spray or butter and spoon ¼ cup of the batter into the pan.
Allow the pancake to cook for about 2 minutes, or until the top looks slightly dry and a few bubbles rise to the surface. Flip the pancake and cook for an additional 2 minutes, or or until the pancake is cooked through. Repeat process for remaining batter.
Serve warm with maple syrup and enjoy right away!