Vegan Pumpkin Pancakes
These vegan pancakes take on a hint of fall with the savory goodness of pumpkin, cinnamon, and pecans! Serve with toppings of choice, including additional pecans and maple syrup.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2cups almond milk
- 2tablespoons distilled white vinegar
- 5tablespoons water
- 2tablespoons flaxseed meal
- 2cups all-purpose flour
- 2tablespoons coconut sugar
- 1tablespoon baking powder
- 1tablespoon ground cinnamon
- 2teaspoons baking soda
- 1teaspoon salt
- 1cup pumpkin puree
- 2tablespoons coconut oil
- ¼cup toasted chopped pecans
Instructions
Step 1
Combine almond milk and vinegar together in a measuring cup; set aside for 10 minutes.Step 2
Combine water and flaxseed meal together in a bowl; allow to rest until gelatinous, about 5 minutes.Step 3
Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl.Step 4
Add almond milk mixture, flaxseed meal mixture, pumpkin puree, and coconut oil to the bowl with the flour mixture. Mix until well blended. Fold in pecans.Step 5
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.