1-1/4 cups unbleached flour
In a medium-size bowl, combine milk and vinegar and whisk well. Set aside to sit for 10 minutes.
Meanwhile, in a large bowl, combine flour, sugar, pumpkin pie spice, baking powder and salt.
After 10 mins, whisk together the milk mixture, pumpkin puree, and vanilla extract until smooth.
Pour pumpkin mixture into the dry mixture, and mix until smooth, and clump-free.
Heat some plant-based butter on a griddle or large pan, over medium-high heat.
Scoop a ¼ cup of batter onto the cooking surface. Place as many pancakes as you can fit in the pan, without touching or overcrowding.
When you see the bubbles in the batter have stopped opening and closing, flip the pancakes carefully. Continue to cook for another 3 mins, or until the pancake is cooked through. Repeat until no batter remains.
Serve with plant-based butter, maple syrup, coconut flakes, chopped nuts, or whatever your heart desires.