Add apple cider vinegar to a 1 cup measuring cup. Fill the rest of the measuring cup with dairy free milk. Let this sit for 10 minutes. (This makes vegan buttermilk.)
In a large bowl, add all the dry ingredients. Set aside
Add the buttermilk to the dry ingredients once ready and combine well.
Add in the pumpkin puree and vanilla and combine well again.
Chop up your vegan cheesecake into bite sized pieces. Set aside.
Add a small amount of dairy free butter to a skillet over medium low heat.
Carefully add in and push pieces into batter.
Once heated, add ½ cup of pancake mixture to the skillet.
Add in cheesecake pieces to your batter. Gently cover pieces with some of the batter. (see video if needed)
Wait until bubbles start to form and flip.
Cook other side for 1-2 minutes or until golden brown and remove.
Repeat until no batter remains.
Serve topped with butter, syrup, or any of your favorite sauces! See post for ideas.