These vegan pancakes are perfect for brunch. They're packed with pumpkin puree, flaxseeds, cinnamon and pecan nuts!
1 person made this
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
Method Prep:15min › Cook:10min › Ready in:25min
Combine almond milk and vinegar together in a measuring jug; set aside for 10 minutes.
Combine water and flaxseed together in a bowl; allow to rest until gelatinous, about 5 minutes.
Combine flour, coconut sugar, baking powder, cinnamon, bicarbonate of soda and salt together in a medium bowl.
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.
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.