Vegan Pumpkin Pancakes Recipes

Steps:

• Combine flour, baking powder, pumpkin pie spice, and salt in a bowl.
• Stir milk, brown sugar, pumpkin puree, vanilla extract, oil, and water together in a second bowl; mix thoroughly. Make a well in the flour mixture, add milk mixture, and mix until evenly combined.
• Heat a nonstick skillet over medium-high heat. Drop 1/4 cup pancake batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

Steps:

• Combine almond milk and vinegar together in a measuring cup; set aside for 10 minutes.
• Combine water and flaxseed meal together in a bowl; allow to rest until gelatinous, about 5 minutes.
• Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl.
• Add almond milk mixture, flaxseed meal mixture, pumpkin puree, and coconut oil to the bowl with the flour mixture. Mix until well blended. Fold in pecans.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle 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 batter.