Vegan Pumpkin Pancakes

Vegan Pumpkin Pancakes

These vegan pumpkin pancakes take on a hint of fall with the savory goodness of pumpkin, cinnamon, and pecans. Serve with extra pecans and maple syrup.

Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
288 Calories

Recipe Instructions

Step 1
Combine almond milk and vinegar together in a measuring cup; set aside for 10 minutes. Combine water and flaxseed meal in a bowl; set aside until gelatinous, about 5 minutes.
Step 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.
Step 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.

Ingredients

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

Categories

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