Plant-Based Pumpkin Pancakes

1. 1

   Mix almond milk and vinegar in a measuring cup; set aside for 10 minutes.

2. 2

   Stir water and flaxseed meal together in a bowl; set aside until it becomes gelatinous, about 5 minutes.

3. 3

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

4. 4

   Gently fold in pecans.

5. 5

   Heat a lightly oiled griddle over medium-high heat.

6. 6

   Spoon large portions of batter onto the griddle; cook until bubbles form and the edges look dry, 3 to 4 minutes.

7. 7

   Flip and cook until the other side is browned, 2 to 3 minutes.

8. 8

   Repeat with the remaining batter.

• Calories 303.3 kcal Moderate
• Protein 6.2 g Moderate
• Carbs 45.51 g Moderate
• Total Fat 10.44 g Moderate
• Saturated Fat 4.36 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 252.91 mg Moderate
• Fiber 3.43 g Moderate
• Sugar 8.45 g Moderate
• Added Sugar 2.88 g Moderate
• Calcium 289.9 mg Good Source
• Iron 3.26 mg Moderate
• Potassium 195.98 mg Low Source
• Vitamin A 775.12 mcg_rae Good Source
• Vitamin C 3.55 mg Low Source
• Vitamin D 0.85 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Wheat 🌾
• Gluten