Vegan Pumpkin Banana Pancakes

• 1 cup non-dairy milk (I used unsweetened almond)
• 1/4 cup water
• 3/4 cup pumpkin puree
• 1 ripe banana, mashed
• 1 1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 or 2 pinches sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger (or 2 tsp fresh grated ginger)
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 1 dash maple syrup (optional)
• coconut oil (for frying)

1. In a small bowl, whisk together the water, non-dairy milk, and pumpkin, and banana until smooth. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Whisk well. Fold in the pumpkin mixture, vanilla extract, and maple syrup if using. Combine completely, but don't overmix!
2. Place a large nonstick skillet over medium heat and preheat the oven to 200 degrees F. Brush the pan with melted coconut oil. Dollop out 1/8-1/4 cup of batter at a time. Cook until bubbles appear on the surface and the edges look firm. Flip the pancakes over and cook for another minute or so. Repeat with remaining batter, throwing cooked pancakes on a baking sheet in the oven (or just eat as you fry!) Stud with maple syrup, date syrup, melted coconut oil, or jam until you've fed all your roommates and yourself in the most festively autumnal manner!

nondairy milk, water, pumpkin puree, banana, whole wheat flour, baking powder, baking soda, salt, cinnamon, ground ginger, ground cloves, vanilla, maple syrup, coconut oil

Taken from food52.com/recipes/38567-vegan-pumpkin-banana-pancakes (may not work)