Pumpkin Buckwheat Pancakes
The perfect fall breakfast. Celebrate autumn with these pumpkin spiced pancakes. Vegan, gluten free, refined sugar free. Recipe type: Breakfast Serves: 24
Ingredients
- 1 cup plant milk or water
- 1 2/3 cups buckwheat flour
- 2 1/2 tsp pumpkin spice
- 1 ripe banana
- 3/4 cup pumpkin purée
Instructions
- Combine all ingredients in a high-speed blender until smooth.
- Preheat nonstick (I use cast iron) frying pan.
- Pour 2tbs of batter for each pancake, spread out slightly with the back of a spoon.
- Fry for 2-3 minutes, flip and fry for another 2 minutes.
- Continue with the remaining batter.
- Top with pumpkin spice nicecream.
Notes
To make pumpkin spice, combine 4 parts cinnamon, 2 parts ginger, 1 part nutmeg, 1 part allspice.
To make pumpkin spice nicecream, in a high speed blender combine 2 frozen bananas, ½ cup pumpkin puree, 1½ tsp pumpkin spice.
To make pumpkin spice nicecream, in a high speed blender combine 2 frozen bananas, ½ cup pumpkin puree, 1½ tsp pumpkin spice.