In a mixing bowl take all the dry ingredients and mix them well with a whisk
Add the wet ingredients.
Mix very well with a whisk.
Heat a cast iron skillet or pan on medium heat. Reduce the heat to low and spread 1 to 2 teaspoons oil on the skillet. Pour ⅓ to ½ cup of batter. Do not spread as the batter will spread on its own.
Cook one side of the pancakes till golden on low to medium-low heat.
Flip and cook the second side till golden.
Remove and keep aside. Make all pancakes this way.
Serve them hot or warm drizzled with maple syrup or any berry sauce or fruit sauce of your choice and some fresh fruits or berries.
Consistency of the batter: If the batter looks thick, add a few tablespoons of almond milk. If it becomes thin, add 1 to 2 tablespoons whole wheat flour. The batter is a medium consistency flowing batter.
Sweetener: You can easily substitute raw sugar in the recipe with any sweetener like maple syrup or palm sugar or coconut sugar or jaggery.
Oil: In the pumpkin pancake batter and for pan-frying, add a neutral tasting oil so that the after taste of oil is not felt. You can even use melted butter (dairy or vegan) in place of sunflower oil in the recipe.
Flavorings & Spices: Add your favorite flavorings and spices. I have added a mix if cinnamon, ginger, allspice, nutmeg and also vanilla. You can easily skip these spices or add your own mix or add ½ to 1 teaspoon of pumpkin spice blend.
Milk options: The pancake is batter is made with almond milk which can be substituted with lite coconut milk or soy milk or oats milk. For a vegetarian pancake, you can add dairy milk.
Skillet: For making pancakes or fritters, a cast iron skillet or pan works best. Though you can use a good heavy steel pan or even a non-stick pan. Whichever pan you use, make sure that the pan is seasoned so that the pancakes do not stick on it.