Vegan Pumpkin Pancakes recipe

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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
¼ cup toasted chopped pecans

Nutrition Info

288.3 calories
carbohydrate: 44.8 g
cholesterol: : -
fat: 10.2 g
fiber: 4.4 g
protein: 6 g
saturatedFat: 4.4 g
servingSize: -
sodium: 1206.2 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine almond milk and vinegar together in a measuring cup, set aside for 10 minutes.

  2. Combine water and flaxseed meal together in a bowl, allow to rest until gelatinous, about 5 minutes.

  3. Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl.

  4. 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.

  5. 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.

Recipe Yield

6 servings

Recipe Note

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.

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