Name: Hearty Pumpkin Pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 cup buckwheat flour; 1 cup pumpkin puree (not pumpkin pie filling); 1 cup unsweetened plant milk (I use unsweetened vanilla almond milk ); 2 large eggs, or flax eggs (see Note below); 2 tbsp canola or coconut oil; 2 tbsp pure maple syrup; 2 tsp pure vanilla extract; 1/2 tsp apple cider vinegar (I use the one with "The Mother"); 1/2 tsp baking soda; 1/2 tsp Kosher salt; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves

Hearty Pumpkin Pancakes

Fluffy and fragrant with cinnamon, cloves and pumpkin, these hearty pancakes are gluten-free because they are made with fiber-rich buckwheat flour. The pumpkin provides plenty of beta-carotene and the warming spices are rich in antioxidants. You can use two (pasture-raised) eggs or go vegan by substituting two flax eggs.

Course Breakfast

Keyword Breakfast, Gluten-Free, Pancakes

Prep Time 5

Cook Time 5

Total Time 10

Servings 4

Ingredients

1 cup buckwheat flour
1 cup pumpkin puree not pumpkin pie filling
1 cup unsweetened plant milk I use unsweetened vanilla almond milk
2 large eggs, or flax eggs (see Note below)
2 tbsp canola or coconut oil
2 tbsp pure maple syrup
2 tsp pure vanilla extract
1/2 tsp apple cider vinegar I use the one with "The Mother"
1/2 tsp baking soda
1/2 tsp Kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Instructions

To a high-powered blender, add all ingredients in order of ingredient list.
Blend until combined, stopping to scrape down the blender once or twice as needed.
Lightly coat a large skillet or griddle with oil or cooking spray and heat over medium low heat.
Once the pan is hot, pour 1/4 cup of the batter for each pancake. Let cook until the pancakes look dry at the ends, about 3-4 minutes. Flip and cook on the other side until golden, about 1-2 minutes.
Serve immediately with any desired toppings, including pure maple syrup, almond butter, pumpkin butter, vegan butter, sauteed apples, toasted pecans and whipped coco cream.

Notes

Each Flax Egg: Mix 3 tbsp ground flax meal, 1 tbsp water, let sit until thickened, about 5 minutes

To freeze: Lay the pancakes in a single layer on a parchment-lined baking sheet, then place in the freezer. Once frozen, transfer the pancakes to a ziptop bag and store for up to two months. Reheat in the toaster oven, directly from froze. Leftover pancakes can also be stored in the refrigerator for up to two days.

Increase milk to make thinner (more pourable batter) pancakes.

I use the pictured flour below -- it's organic, non GMO and has 30 grams of fiber per serving!

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Hearty Pumpkin Pancakes