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Vegan Pumpkin Pancakes
Vegan Pumpkin Pancakes
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Vegan pumpkin spice pancakes with cinnamon and pecans for a cozy fall twist!
Ingredients:
  • 2 cups almond milk
  • 2 tablespoons distilled white vinegar
  • 5 tablespoons water
  • 2 tablespoons flaxseed meal
  • 2 tablespoons coconut sugar
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 cup pumpkin puree
  • 2 tablespoons coconut oil
  • 0.25 cup toasted chopped pecans
Instructions:
  • In a measuring cup, mix almond milk and vinegar together; let sit for 10 minutes.
  • Mix water and flaxseed meal in a bowl and let it sit until it becomes gel-like, approximately 5 minutes.
  • In a medium bowl, mix together flour, coconut sugar, baking powder, cinnamon, baking soda, and salt until well combined.
  • Combine the almond milk mixture, flaxseed meal mixture, pumpkin puree, and coconut oil with the flour mixture. Mix until fully incorporated, then gently fold in the pecans.
  • Preheat a lightly oiled griddle over medium-high heat. Spoon batter onto the griddle and cook until bubbles form and edges are dry, about 3-4 minutes. Flip and cook until browned, approximately 2-3 minutes. Continue with the rest of the batter.

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