Fluffy Vegan Pumpkin Pancakes
The ultimate fluffy vegan pancakes full of Fall flavor and super healthy!
Prep Time15 mins
Cook Time25 mins
Servings: 6
Equipment
- Griddle or skillet
Ingredients
- 1.5 c sprouted whole wheat flour
- 1/4 c golden coconut sugar
- 2 tsp baking powder
- 4 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4 c pumpkin puree
- 1/2 c unsweetened coconut milk yogurt
- 2 flax eggs see post for easy instructions!
- 1/4 c applesauce, unsweetened
- 1/4 c water
- 2 tbsp expeller pressed, virgin coconut oil
- 1 tbsp vanilla
Quick Candied Pecans
- 2 tsp expeller pressed, virgin coconut oil
- 1 tbsp coconut sugar
- 1/2 c pecans
Instructions
Fluffy Vegan Pumpkin Pancakes
- Preheat griddle to 325 degrees.
- In a large bowl, whisk all of the dry ingredients together.
- In a medium bowl, combine all of the wet ingredients.
- Add half of the dry ingredient mixture, to the wet mix and stir to loosely combine. Add the remaining half and stir well. The mixture will be thick.
- Immediately before cooking, grease griddle with a brush of coconut oil. Using a 1/4 c measuring cup, scoop batter onto hot griddle.
- Cook the pancakes for about 4 minutes per side, or until you being to see air bubbles (or pockets) on the top side.
- While the pancakes are cooking, begin working on the Quick Candied Pecans (directions below).
- Remove hot pancakes to a plate. Top with Quick Candied Pecans.
Quick Candied Pecans
- In a small skillet over medium-low heat, melt coconut oil.
- Add coconut sugar to the oil, and stir every few minutes until it's mostly dissolved. About 5 minutes.
- Stir in pecans, making sure to coat evenly. Cook for another 5 minutes, being careful not to let the sugar burn.