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
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2 cups almond milk
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2 tablespoons distilled white vinegar
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5 tablespoons water
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2 tablespoons flaxseed meal
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2 cups all-purpose flour
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2 tablespoons coconut sugar
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1 tablespoon baking powder
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1 tablespoon ground cinnamon
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2 teaspoons baking soda
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1 teaspoon salt
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1 cup pumpkin puree
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2 tablespoons coconut oil
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¼ cup toasted chopped pecans
Description
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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.
