These vegan pancakes take on a hint of fall with the savoury goodness of pumpkin, cinnamon, and pecans! Serve with toppings of choice, including additional pecans and maple syrup.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 6
Yield: 6 servings
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
* ΒΌ cup toasted chopped pecans
Directions
* 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 the remaining batter.
source – cooking365coza
