Vegan Pumpkin Pancakes

Step 1
Combine almond milk and vinegar together in a measuring cup; set aside for 10 minutes.

Step 2
Combine water and flaxseed meal together in a bowl; allow to rest until gelatinous, about 5 minutes.

Step 3
Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl.

Step 4
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.

Step 5
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.