Vegan Pumpkin Pancakes
Ingredients
The batter
-
1
tablespoon
ground flaxseed
-
3
tablespoons
water
-
1½
cups
all-purpose flour
-
2
tablespoons
cane sugar
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
cinnamon
-
¼
teaspoon
sea salt
-
½
cup
canned pumpkin puree
-
1
cup
almond milk
-
3
tablespoons
almond milk
-
2
tablespoons
melted coconut oil
-
1½
teaspoons
vanilla extract
For serving
-
to taste
maple syrup
-
optional
yogurt or vegan yogurt
-
optional
pecans
Instructions
- Combine flaxseed and water in a small bowl and let it thicken for 5 minutes.
- In a large bowl, mix flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk together pumpkin, almond milk, melted coconut oil, vanilla, and the flaxseed mixture.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Heat a nonstick skillet or griddle to medium heat and brush with coconut oil.
- Pour ⅓ cup of batter onto the skillet and spread slightly.
- Cook pancakes for 2 minutes on each side, adjusting heat as necessary.
- Serve with maple syrup, yogurt, and pecans as desired.
Nutrition Facts (estimated)
Servings
8 pancakes
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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