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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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Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

288 calories; protein 6g; carbohydrates 44.8g; fat 10.2g; sodium 1206.2mg. Full Nutrition
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