Step 1

In a small bowl, combine the flaxseed and water and set aside for 5 minutes to thicken.

Step 2

In a large bowl, combine the flour, cane sugar, baking powder, baking soda, cinnamon, and salt.

Step 3

In a medium bowl, whisk together the pumpkin, almond milk, coconut oil, vanilla, and the flaxseed mixture.

Step 4

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.

Step 5

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.

Step 6

Serve with maple syrup, yogurt, and pecans, as desired.