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
- pecans: 0.25 cup (chopped; toasted)
Metric Conversion
Stages of cooking
-
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.
