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:
- 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
- Almond butter
- Maple syrup
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.