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–+ servings

Vegan Pecan Pie Pancakes

These vegan pecan pie pancakes bring cozy pecan pie flavor to breakfast with warm spices, toasted pecans, and a glossy brown sugar sauce.
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Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Dairy-Free Pancakes, Egg-Free Pancakes, Holiday Brunch, Pecan Pancakes, Pecan Pie Breakfast, Vegan Pancakes, Vegan Pecan Pie Pancakes
Servings: 6 pancakes
Calories: 385kcal

Equipment

  • Small saucepan
  • Small mixing bowl
  • Medium mixing bowl
  • Measuring cup
  • Whisk
  • Heavy skillet or griddle
  • Spatula
  • Small skillet

Ingredients

Brown Sugar Sauce

  • 3 Tbsp vegan butter such as Earth Balance
  • 1/2 cup brown sugar
  • 1/2 cup corn syrup
  • 1 tsp vanilla extract

Pancakes

  • 1 Tbsp ground flax seed
  • 3 Tbsp water
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup almond milk plain unsweetened preferred
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp canola oil
  • 3 Tbsp brown sugar sauce from the prepared sauce
  • 1/2 cup chopped pecans toasted

Instructions

  1. Combine the vegan butter, brown sugar, corn syrup, and vanilla extract in a small saucepan over medium-low heat.
  2. Cook, stirring constantly, until the butter has melted. Continue cooking for 1 more minute, then remove from the heat.
  3. In a small bowl, stir together the ground flax seed and water. Set aside briefly to thicken.
  4. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. In a measuring cup, combine the almond milk, apple cider vinegar, flax mixture, canola oil, and 3 tablespoons of the prepared brown sugar sauce.
  6. Pour the wet ingredients over the dry ingredients and whisk just until the batter comes together and no large dry pockets remain.
  7. Warm a heavy skillet or griddle over medium heat, then reduce the heat to medium-low. Lightly spray or grease the surface.
  8. Scoop the batter onto the pan using about 1/3 cup per pancake.
  9. Cook until the bottoms are golden and the edges begin to look dry. Flip and cook for another 1 to 2 minutes, until golden and cooked through.
  10. While the pancakes cook, toast the chopped pecans in a separate skillet over medium-high heat, stirring constantly, until fragrant, about 3 to 4 minutes.
  11. Serve the pancakes warm with toasted pecans and a generous drizzle of the remaining brown sugar sauce.

Notes

Do not overmix the batter, or the pancakes may become tougher. Because the brown sugar sauce is added to the batter, cook the pancakes over medium-low heat so the centers cook through before the outside browns too quickly.
If the sauce thickens as it sits, warm it gently before serving until smooth and pourable again.
For best texture, store leftover pancakes, toasted pecans, and brown sugar sauce separately.

Nutrition

Calories: 385kcal | Carbohydrates: 62g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Sodium: 430mg | Potassium: 220mg | Fiber: 3g | Sugar: 38g | Calcium: 120mg | Iron: 2mg