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 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 4
Ingredients
1cupbuckwheat flour
1cuppumpkin pureenot pumpkin pie filling
1cupunsweetened plant milkI use unsweetened vanilla almond milk
2largeeggs, or flax eggs (see Note below)
2tbspcanola or coconut oil
2 tbsppure maple syrup
2 tsppure vanilla extract
1/2tspapple cider vinegarI use the one with "The Mother"
1/2tspbaking soda
1/2tspKosher salt
1tspground cinnamon
1/2tspground ginger
1/4tspground nutmeg
1/4tspground 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 minutesTo 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!