Ingredients

• 2 cups almond milk
• 2 tablespoons distilled white vinegar
• 5 tablespoons water
• 2 tablespoons flaxseed meal
• 2 cups all-purpose flour
• 2 tablespoons coconut sugar
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup pumpkin purée
• 2 tablespoons coconut oil
• 0.25 cups chopped pecans , toasted

Instructions

1. 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. 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. 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.

Nutrition per serving