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fluffy vegan pumpkin pancakes topped with pecans

Fluffy Vegan Pumpkin Pancakes

The ultimate fluffy vegan pancakes full of Fall flavor and super healthy!
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Griddle or skillet

Method
 

Fluffy Vegan Pumpkin Pancakes
  1. Preheat griddle to 325 degrees.
  2. In a large bowl, whisk all of the dry ingredients together.
  3. In a medium bowl, combine all of the wet ingredients.
  4. 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.
  5. Immediately before cooking, grease griddle with a brush of coconut oil. Using a 1/4 c measuring cup, scoop batter onto hot griddle.
  6. Cook the pancakes for about 4 minutes per side, or until you being to see air bubbles (or pockets) on the top side.
  7. While the pancakes are cooking, begin working on the Quick Candied Pecans (directions below).
  8. Remove hot pancakes to a plate. Top with Quick Candied Pecans.
Quick Candied Pecans
  1. In a small skillet over medium-low heat, melt coconut oil.
  2. Add coconut sugar to the oil, and stir every few minutes until it's mostly dissolved. About 5 minutes.
  3. Stir in pecans, making sure to coat evenly. Cook for another 5 minutes, being careful not to let the sugar burn.