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.