Name: Vegan Pumpkin Pancakes
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 8
Cuisine: American
Ingredients: 1 tablespoon ground flaxseed + 3 tablespoons water; 1½ cups (180g) all-purpose flour* (see note below); 2 tablespoons cane sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; heaping 1 teaspoon cinnamon; heaping ¼ teaspoon sea salt; ½ cup canned pumpkin puree; 1 cup plus 3 tablespoons almond milk (at room temperature); 2 tablespoon melted coconut oil (plus more for brushing); 1½ teaspoons vanilla extract; Maple syrup (not optional); Yogurt or vegan yogurt (optional); Pecans (optional)

Vegan Pumpkin Pancakes

These vegan pumpkin pancakes are a delicious fall breakfast! Serve them simply with maple syrup, or dress them up more with toasted pecans and a dollop of yogurt.

28 min total 12 min prep 16 min cook 8

Instructions

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1 In a small bowl, combine the flaxseed and water and set aside for 5 minutes to thicken.
2 In a large bowl, combine the flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
3 In a medium bowl, whisk together the pumpkin, almond milk, coconut oil, vanilla, and the flaxseed mixture.
4 Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. A few lumps are ok, do not overmix. The mixture will be thick, but if it’s too thick, gently stir in a little more almond milk.
5 Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little coconut oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes for 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat, and move to low heat as my pan starts to hold residual heat after each batch.
6 Serve with maple syrup, yogurt, and pecans, as desired.