Vegan Pumpkin Pancakes

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

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

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

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.

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.