1/2 cup oat flour (1/2 cup oats ground to a powder in a food processor), or use all whole wheat flour
2 tsp pumpkin pie spice
1 tsp baking powder
½ tsp baking soda
pinch of kosher salt
Other:
vegan butter or neutral cooking oil
maple syrup
pecans
other desired toppings!
Instructions
In a large bowl, whisk together almond milk and cream of tartar. Let sit 5 minutes to curdle.
After 5 minutes, whisk in remaining wet ingredients.
Place a sifter over the bowl with the wet ingredients and sift in all dry ingredients. (If not all of your oat flour will sift in, it's fine to just dump it in afterwards!) Gently whisk until combined. Allow to sit for 5-10 minutes to thicken. This is important!
While the batter sits, preheat a griddle or non-stick skillet over medium-low heat. (I especially recommend doing this the entire time your batter is sitting if you have electric burners like I do!)
Add a small pat of vegan butter or drizzle of cooking oil to the skillet to coat it evenly. Using a 1/4-cup measure as a scoop, drop pancake batter into skillet, leaving plenty of room in between. (I can get 3 pancakes in my large skillet.) Cook several minutes on the first side, until edges begin to darken. Flip and cook 1-3 minutes longer on the second side. Repeat with remaining batter.
Serve topped with maple syrup and sprinkled with pecans or other toppings of your choice. Enjoy!