Recipe Details
Ingredients
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2cupsalmond milk
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2tablespoonsdistilled white vinegar
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5tablespoonswater
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2tablespoonsflaxseed meal
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2cupsall-purpose flour
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2tablespoonscoconut sugar
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1tablespoonbaking powder
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1tablespoonground cinnamon
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2teaspoonsbaking soda
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1teaspoonsalt
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1cuppumpkin puree
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2tablespoonscoconut oil
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¼cuptoasted chopped pecans
Cooking Directions
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Combine almond milk and vinegar together in a measuring cup; set aside for 10 minutes.
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Combine water and flaxseed meal together in a bowl; allow to rest until gelatinous, about 5 minutes.
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Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl.
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Add almond milk mixture, flaxseed meal mixture, pumpkin puree, and coconut oil to the bowl with the flour mixture. Mix until well blended. Fold in pecans.
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Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and 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 Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories288 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 4g |
22% |
| Sodium 1206mg |
52% |
| Total Carbohydrate 45g |
16% |
| Dietary Fiber 4g |
16% |
| Total Sugars 4g |
|
| Protein 6g |
12% |
| Vitamin C 2mg |
2% |
| Calcium 244mg |
19% |
| Iron 3mg |
18% |
| Potassium 236mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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