Vegetarian

Vegan Pumpkin Maple Pecan Pancakes is for Breakfast.

Vegan Pumpkin Maple Pecan Pancakes takes 15 minutes to prepare.

Vegan Pumpkin Maple Pecan Pancakes takes 20 minutes to cook.

Vegan Pumpkin Maple Pecan Pancakes makes 18 servings.

The ingredients for Vegan Pumpkin Maple Pecan Pancakes are:

1 cup Arrowhead Mills Organic Unbleached White Flour (by WENDYERB)
0.5 cup Whole Foods 365 Organic 100% Whole Wheat Pastry Flour (by DS1222)
2 tsp Baking Powder, Hain Sodium Free (by LIVESIMPLY1)
.5 tsp Corriander (by GRAMMYFIT)
0.5 tsp Redmond Real Salt Ancient All Natural Sea Salt (by HWNHMMBRD)
4 tsp Wholesome Sweeteners Organic Sucanat (by AIRAMEI)
8 tbsp Chopped pecans (by MELISSACORN)
1.75 cup Organic Almond Milk, Unsweetened, Lidl (by BRITTSAWYER)
1 tbsp 365 Organic Maple Syrup (by FAHREDB)
0.5 cup Farmers Market Organic Pumpkin Puree (by TANGO_MAUREEN)
1 tsp Vanilla Extract

Here is how you make Vegan Pumpkin Maple Pecan Pancakes:

Mix the dry ingredients and wet ingredients separately, then add the wet to the dry and mix. Don't over mix. Using a tablespoon put three tablespoons onto the griddle per pancake. Enjoy!!!Serving Size:?18 3 tbsp pancakes

The nutritional information for Vegan Pumpkin Maple Pecan Pancakes is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 74.1

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 72.9 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 1.3 g
• Protein: 1.7 g

The dietary needs meet for Vegan Pumpkin Maple Pecan Pancakes is Vegan