Vegan Pumpkin Pancakes Recipe

Are you looking for a delicious and comforting breakfast option that is perfect for the fall season? Look no further than these Vegan Pumpkin Pancakes! These fluffy, flavorful pancakes are the perfect way to start your day and are a great way to use up any leftover pumpkin puree from your favorite fall recipes. This recipe is easy to make and is sure to become a new family favorite.

There's something about the combination of pumpkin and warm spices that just screams fall, and these Vegan ...

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

Information

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 6
Yield: 6 servings

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

288 cal.

Total Fat: 10g
Saturated Fat: 4g
Sodium: 1206mg
Total Carbohydrate: 45g
Dietary Fiber: 4g
Total Sugars: 4g
Protein: 6g
Vitamin C: 2mg
Calcium: 244mg
Iron: 3mg
Potassium: 236mg

How to Make Vegan Pumpkin Pancakes - A Step-by-Step Guide

Ingredients

Information

Nutrition

288 cal.

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