Question 1

Can I use a different non-dairy milk?

Accepted Answer

Yes. Unsweetened almond milk works well, but oat milk, soy milk, or another plain non-dairy milk should also be fine. Choose an unsweetened milk so the pancakes do not become overly sweet before the sauce is added.

Question 2

Do I have to toast the pecans?

Accepted Answer

You do not have to, but it makes a big difference. Toasting the pecans brings out their natural nuttiness and gives the finished pancakes better crunch and flavor.

Question 3

Can I make the brown sugar sauce without corn syrup?

Accepted Answer

The recipe is written with corn syrup, which helps create a smooth, glossy pecan pie-style sauce. For the most reliable texture and flavor, use it as written.

Question 4

Why are my pancakes getting too dark?

Accepted Answer

The heat is probably too high. Because the batter includes brown sugar sauce, the pancakes can brown faster than plain pancakes. Lower the heat to medium-low and give them a little more time to cook through gently.

Question 5

Can I freeze vegan pecan pie pancakes?

Accepted Answer

The pancakes can be frozen without the sauce or pecans. Let them cool completely, freeze in a single layer, then transfer to a freezer-safe bag or container. Reheat from frozen in a toaster oven or warm skillet, then add the sauce and toasted pecans when serving.

Breakfast

Vegan Pecan Pie Pancakes

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