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.
Ingredients
- almond milk : 2 cups
- distilled white vinegar : 2 Tbsp
- water : 5 Tbsp
- flaxseed meal : 2 Tbsp
- all-purpose flour : 2 cups
- coconut sugar : 2 Tbsp
- baking powder : 1 Tbsp
- ground cinnamon : 1 Tbsp
- baking soda : 2 tsp
- salt : 1 tsp
- pumpkin puree : 1 cup
- coconut oil : 2 Tbsp
- toasted chopped pecans : 0.25 cup
Metric Conversion
Stages of cooking
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Combine almond milk and vinegar together in a measuring cup; set aside for 10 minutes.
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Combine water and flaxseed meal together in a bowl; allow to rest until gelatinous, about 5 minutes.
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Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl.
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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.
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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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