Pancakes W/Pumpkin Topping

In bowl wisk together dry ingredients. Set aside.

Next wisk room temperature eggs and oil in bowl and wisk until foamy. Add warm Almond milk. Wisk Until foamy again.

Pour wet mixture into dry mixture. Stir a bit and add vinegar. Stir a bit more but leave some lumps.

Heat up skillet on medium low. Melt some Lactose Free butter or use whatever oil you want.

Put 1/3 C batter per pancake. Cook until brown and flip.

Brown other side and serve. Makes 6 Pancakes