Start your morning with delicious plant-based, gluten-free pancakes! Made with pumpkin, buckwheat flour, coconut milk and warm and comforting spices! This stack is fluffy, moist, satisfying, and healthy. Add your favorite toppings and drizzle with maple syrup or honey. It's an easy recipe to up-level those special mornings that are calling for vegan pancakes!
Vegan I Gluten Free
Serves: 2
Time: 20 minutes
200g pumpkin, steamed
1/2 tbsp. maple syrup or honey
1 tsp. cinnamon
1/4 tsp. ground clove
1/4 tsp. ground nutmeg
1 tbsp. coconut oil
3/4 cup buckwheat flour
1/4 cup tapioca powder
1 cup coconut milk
Toppings:
Grated cacao paste
Unsweetened coconut shreds
Maple syrup / honey
Remove the skin of the pumpkin and slice into cubes. Steam the pieces until soft, 10-15 minutes. When the pumpkin is tender, transfer the pieces to a large mixing bowl. Use the back of a fork or potato masher to mash the pumpkin smooth.
Add your sweetener of choice and the spices to the bowl and stir to combine. Stir in the coconut oil.
Add the flour and coconut milk to the mixing bowl. Stir the batter until mostly smooth, removing most clumps.
Heat a large non-stick skillet over medium heat. Once the pan is hot, add a tsp. of coconut oil to the pan. Carefully spoon 3-5 tbsp. of the pancake mixture into the hot skillet for each pancake - be sure not to overcrowd the pan. Cook each side until the edges are starting to bubble and it's slightly browned underneath, ~2-3 minutes. Flip and continue cooking. Continue this process until all your pancake batter is used.
Decorate your pancakes with your favorite toppings and enjoy warm!
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