1½ cups (180g) all-purpose flour* (see note below)
2 tablespoons cane sugar
2 teaspoons baking powder
½ teaspoon baking soda
heaping 1 teaspoon cinnamon
heaping ¼ teaspoon sea salt
½ cup canned pumpkin puree
1 cup plus 3 tablespoons almond milk, at room temperature
2 tablespoon melted coconut oil, plus more for brushing
1½ teaspoons vanilla extract
maple syrup (not optional)
Yogurt or vegan yogurt (optional)
In a small bowl, combine the flaxseed and water and set aside for 5 minutes to thicken.
In a large bowl, combine the flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the pumpkin, almond milk, coconut oil, vanilla, and the flaxseed mixture.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. A few lumps are ok, do not overmix. The mixture will be thick, but if it’s too thick, gently stir in a little more almond milk.
Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little coconut oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes for 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat, and move to low heat as my pan starts to hold residual heat after each batch.
Serve with maple syrup, yogurt, and pecans, as desired.
*Use the spoon and level method when measuring flour so that the flour in your measuring cups doesn’t get too packed-down. Too much flour will result in a thicker batter and denser pancakes. (Alternatively, you could weigh it to measure 180g)
Recipe by Love and Lemons at https://www.loveandlemons.com/pumpkin-pancakes/