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CookGo
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Vegan Pumpkin Pancakes

Cost $8, save $12

Source: Recommended by CookGo

  • 15 Min
  • 6 Servings
  • $8

INGREDIENTS

  • Wet Ingredients

    • 🥛 2 cups almond milk
    • 2 tablespoons distilled white vinegar
    • 5 tablespoons water
    • 2 tablespoons flaxseed meal
    • 1 cup pumpkin purĂ©e
    • 2 tablespoons coconut oil

  • Dry Ingredients

    • 2 cups all-purpose flour
    • 2 tablespoons coconut sugar
    • 1 tablespoon baking powder
    • 1 tablespoon ground cinnamon
    • 2 teaspoons baking soda
    • 🧂 1 teaspoon salt
    • ÂĽ cup chopped pecans, toasted

STEPS

1

Combine almond milk and vinegar in a measuring cup; set aside for 10 minutes. Combine water and flaxseed meal in a bowl; set aside until gelatinous, about 5 minutes.

2

Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl; stir in almond milk mixture, flaxseed meal mixture, pumpkin purée, and coconut oil until well blended. Fold in pecans.

3

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; 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 batter.

NUTRIENTS

Per 1 serving

🔥

288

Calories

  • 6g
    Protein
  • 45g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Use a high-quality, non-stick griddle to ensure even cooking and easy flipping.To make it even more festive, add nutmeg or ginger for additional fall flavors.Store leftover pancakes in the fridge and reheat them in a toaster for quick breakfasts.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.