VEGAN PUMPKIN PANCAKES

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Vegan Pumpkin Pancakes image

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.

Provided by thedailygourmet

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 6

Number Of Ingredients 13

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
ΒΌ cup toasted chopped pecans

Steps:

  • Combine almond milk and vinegar together in a measuring cup; set aside for 10 minutes.
  • Combine water and flaxseed meal together in a bowl; allow to rest until gelatinous, about 5 minutes.
  • Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl.
  • 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.
  • 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.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 44.8 g, Fat 10.2 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 1206.2 mg, Sugar 4.2 g

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