Vegan Pumpkin Pancakes

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 purée (1 cup)
• coconut oil (2 tablespoons)
• chopped pecans, toasted (0.25 cup)

Instructions

1. Combine almond milk and vinegar together in a measuring cup; set aside for 10 minutes. Combine water and flaxseed meal in a bowl; set aside until gelatinous, about 5 minutes.
2. Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl; stir in almond milk mixture, flaxseed meal mixture, pumpkin purée, and coconut oil until well blended. Fold in pecans.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; 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

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 288
• fat: 10 g
• sats: 4 g
• carbs: 45 g
• fibre: 4 g
• protein: 6 g
• salt: 1 g