-
Combine ground flax seed (measure after grinding) with 6 TBSP water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky paste.
-
Meanwhile, in a large bowl, whisk together the nut milk, pumpkin, oil, and vinegar and set aside . In a smaller bowl, combine the flour, monk fruit, baking powder, baking soda, allspice, cinnamon, nutmeg, and cloves and set aside.
-
Pull out Flax mixture and mix into the wet ingredients. Then add dry ingredients into the wet until just combined. As with all pancakes, it should be a little lumpy. Lumpy is good.
-
Heat a lightly buttered griddle over medium-high heat (about 250 degrees), scoop batter in 1/4 cup increments, sprinkle with a little bit of the pecans and press down slightly to make the pancakes lay down.
-
Brown on both sides until cooked through. Be sure to cook these low and slow. If it gets too hot they will burn, especially the side with the nuts. You won't see too many of the characteristic popped bubbles, so check them to see if they wiggle before you flip them.
-
Serve with additional pecans and Earth Balance.
-
Drizzle with maple syrup if desired! Enjoy!