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Vegan Pumpkin Pancakes Recipe

Name: Vegan Pumpkin Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 2 cups almond milk; 2 tablespoons distilled white vinegar; 5 tablespoons water; 2 tablespoons flaxseed meal; 2 cups all-purpose flour; 2 tablespoons coconut sugar; 1 tablespoon baking powder; 1 tablespoon ground cinnamon; 2 teaspoons baking soda; 1 teaspoon salt; 1 cup pumpkin puree; 2 tablespoons coconut oil; 0.25 cup toasted chopped pecans

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These vegan pancakes take on a hint of fall with the savory goodness of pumpkin, cinnamon, and pecans!

Ingredients

2 cups almond milk

2 tablespoons distilled white vinegar

5 tablespoons water

2 tablespoons flaxseed meal

2 cups all-purpose flour

2 tablespoons coconut sugar

1 tablespoon baking powder

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 teaspoon salt

1 cup pumpkin puree

2 tablespoons coconut oil

0.25 cup toasted chopped pecans

Method

Combine almond milk and vinegar together in a measuring cup; set aside for 10 minutes.

Combine water and flaxseed meal together in a bowl; allow to rest until gelatinous, about 5 minutes.

Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl.

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.

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.

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