Whole Wheat Pumpkin Pancakes

1 1/2 cup almond milk

1 cup organic pumpkin puree

1 egg

2 Tbsp coconut oil

2 Tbsp white vinegar
***mix the above 5 wet ingredients together in a bowl

2 c whole wheat flour

3 Tbsp brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp all spice

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/4 tsp nutmeg
***mix these dry ingredients together in a separate bowl

Then gently mix dry ingredients into the wet ingredients.  Cook on griddle or stove top pan.  I like to put a lid on my pancakes when they are on their first side.  They rise up fluffier and cook better in the middle.  After I flip them, I do NOT put the lid back on.  Enjoy this wonderful fall favorite of mine.