Vegan Pumpkin Pancakes

Ingredients

• cup salmond milk
• tablespoon sdistilled white vinegar
• tablespoon swater
• tablespoon sflaxseed meal
• cup sall-purpose flour
• tablespoon scoconut sugar
• tablespoon baking powder
• tablespoon ground cinnamon
• teaspoon sbaking soda
• teaspoon salt
• cup pumpkin purée
• tablespoon scoconut oil
• 1/4 cup chopped pecans, toasted

Instructions

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.