Name: Vegan Pumpkin Pancakes
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Almond milk - 2 cups; Distilled white vinegar - 2 tablespoons; Water - 5 tablespoons; Flaxseed meal - 2 tablespoons; All-purpose flour - 2 cups; Coconut sugar - 2 tablespoons; Baking powder - 1 tablespoon; Ground cinnamon - 1 tablespoon; Baking soda - 2 teaspoons; Salt - 1 teaspoon; Pumpkin Puree - 1 cup; Coconut oil - 2 tablespoons; Toasted chopped pecans - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Pumpkin Pancakes

1. Almond milk - 2 cups

2. Distilled white vinegar - 2 tablespoons

3. Water - 5 tablespoons

4. Flaxseed meal - 2 tablespoons

5. All-purpose flour - 2 cups

6. Coconut sugar - 2 tablespoons

7. Baking powder - 1 tablespoon

8. Ground cinnamon - 1 tablespoon

9. Baking soda - 2 teaspoons

10. Salt - 1 teaspoon

11. Pumpkin Puree - 1 cup

12. Coconut oil - 2 tablespoons

13. Toasted chopped pecans - ¼ cup

How to cook deliciously - Vegan Pumpkin Pancakes

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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. Stage

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.