Name: Vegan Pumpkin Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: US
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; 0.25 cup toasted chopped pecans

Embrace the autumnal spirit with these delightful vegan pumpkin pancakes! Infused with warm cinnamon and studded with crunchy pecans, these pancakes are a symphony of fall flavors in every bite. Perfect for a cozy breakfast or a festive brunch.

Follow The Directions

01

Step

In a measuring cup, whisk together almond milk and vinegar. Let it stand for 10 minutes to curdle. (10 minutes)

02

Step

In a separate bowl, combine water and flaxseed meal. Allow the mixture to sit until it forms a gelatinous consistency, about 5 minutes. (5 minutes)

03

Step

In a medium bowl, whisk together flour, coconut sugar, baking powder, cinnamon, baking soda, and salt. Add the almond milk mixture, flaxseed meal mixture, pumpkin purée, and coconut oil. Stir until just combined; be careful not to overmix. Gently fold in the toasted pecans.

04

Step

Preheat a lightly oiled griddle over medium-high heat. For each pancake, drop a large spoonful of batter onto the hot griddle. Cook until bubbles begin to form on the surface and the edges appear dry, approximately 3 to 4 minutes. (3-4 minutes)

05

Step

Flip the pancakes and cook until golden brown on the other side, about 2 to 3 minutes. (2-3 minutes)

06

Step

Repeat with the remaining batter, ensuring the griddle remains lightly oiled between batches.

Abigail Schinner

Written by

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