Vegan pumpkin pancakes

    25 min

    These vegan pancakes are perfect for brunch. They're packed with pumpkin puree, flaxseeds, cinnamon and pecan nuts!

    1 person made this

    Serves: 6 

    • 475ml almond milk
    • 2 tablespoons distilled white vinegar
    • 5 tablespoons water
    • 2 tablespoons milled flaxseed
    • 250g plain flour
    • 2 tablespoons coconut sugar
    • 1 tablespoon baking powder
    • 1 tablespoon ground cinnamon
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 250g pumpkin puree
    • 2 tablespoons coconut oil
    • 25g toasted chopped pecans

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Combine almond milk and vinegar together in a measuring jug; set aside for 10 minutes.
    2. Combine water and flaxseed together in a bowl; allow to rest until gelatinous, about 5 minutes.
    3. Combine flour, coconut sugar, baking powder, cinnamon, bicarbonate of soda and salt together in a medium bowl.
    4. Add almond milk mixture, flaxseed mixture, pumpkin puree and coconut oil to the bowl with the flour mixture. Mix until well blended. Fold in pecan nuts.
    5. Heat a lightly oiled non-stick pan over medium-high heat. Drop pancake mix by large spoonfuls onto the pan 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 pancake mix.

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