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 caloriescarbohydrate: 44.8 gcholesterol: : -fat: 10.2 gfiber: 4.4 gprotein: 6 gsaturatedFat: 4.4 gservingSize: -sodium: 1206.2 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Vegan Pumpkin Pancakes
Directions
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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.