Name: Vegan Pumpkin Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
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

Cook Time: 10 minutes

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 pure
2 tablespoons coconut oil
cup chopped pecans, toasted

Directions

Step 1: In a measuring cup, combine the almond milk and vinegar. Set the mixture aside for 10 minutes to allow it to curdle slightly.

Step 2: In a separate bowl, combine water and flaxseed meal. Let it sit for about 5 minutes until it becomes gelatinous.

Step 3: In a medium-sized bowl, whisk together the flour, coconut sugar, baking powder, cinnamon, baking soda, and salt. Stir in the almond milk mixture, flaxseed meal mixture, pumpkin pure, and coconut oil until fully combined.

Step 4: Gently fold in the toasted pecans, ensuring they are evenly distributed throughout the batter.

Step 5: Heat a lightly oiled griddle or non-stick pan over medium-high heat. Once hot, drop spoonfuls of batter onto the griddle, spacing them out evenly.

Step 6: Cook the pancakes for 3 to 4 minutes, or until bubbles begin to form on the surface and the edges appear dry. Flip the pancakes and cook for an additional 2 to 3 minutes until golden brown and cooked through.

Step 7: Repeat with the remaining batter, adding more oil to the griddle as needed. Serve the pancakes warm with your favorite toppings.