Hi all and welcome back to The Fabulous Mommies (Home of Plant Based recipes)! I Made “Pumpkin Almond Pancakes” today so I thought I’d share with all my savoury lovers! I actually made a few varieties but will share this one for now and the others sometime next week. Hope you have all been well! Tag a friend who might like this in our instagram page:

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INGREDIENTS:

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  • 1/2 cup almond flour
  • 1/2 cup oat flour *
  • 1/2 cup buckwheat flour
  • 1/2 cup pumpkin purée
  • 1 cup unsweetened plant milk
  • 1.5 tsp baking powder
  • 1/2 tbsp apple cider vinegar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup

Toppings:

  • Figs
  • Almond butter
  • Maple syrup

DIRECTIONS:

Add almond, oat and buckwheat flour to a mixing bowl.

Add baking powder and vinegar on top.

Stir in pumpkin purée, maple syrup, milk, cinnamon and vanilla just until combined (Do not over mix to ensure fluffiness! )

Let batter sit for ~ 10 minutes.

Heat up a non stick pan (low to medium heat) and bake pancakes in batches for a few minutes each side (flip when you are starting to see bubbles on top). Serve with your favorite toppings and enjoy

*check if oats are certified gluten free or substitute with more buckwheat/almond or another glutenfree flour!

If your pancakes are getting too dark, lower the heat!

Depending on your pan, you may use a few drops of coconut oil to bake the pancakes to avoid sticking.

Credits: plantbased.traveler