Vegan Pumpkin Pancakes

01Method

1. 1

   Pour almond milk into a measuring cup, stir in the vinegar, and let the mixture rest for 10 minutes. In a separate bowl, whisk together water and flaxseed meal and allow it to sit until it thickens into a gel, about 5 minutes.

2. 2

   Whisk together the flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl. Add the almond milk mixture, flaxseed gel, pumpkin puree, and coconut oil, stirring until a smooth batter forms. Gently fold in the pecans.

3. 3

   Lightly grease a griddle and warm it over medium-high heat. Spoon generous portions of batter onto the griddle and cook until bubbles appear on the surface and the edges look set, 3 to 4 minutes. Flip each pancake and cook the other side until golden brown, 2 to 3 minutes. Continue with the remaining batter.