Vegan Pumpkin Pancakes
Description
This vegan pumpkin pancake recipe takes on a hint of fall with the savory goodness of pumpkin, cinnamon, and pecans. Serve with pecans and maple syrup.
Ingredients
•
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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1/4 cup toasted chopped pecans
Directions
1
Combine almond milk and vinegar in a measuring cup; set aside for 10 minutes. Combine water and flaxseed meal in a bowl; set aside until gelatinous, about 5 minutes.
2
Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl; stir in almond milk mixture, flaxseed meal mixture, pumpkin purée, and coconut oil until well blended. Fold in pecans.
3
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; 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.