Pumpkin Buckwheat Pancakes
Ingredients
- 1 cup buckwheat flour (or a combo of 1/2 oat flour and 1/2 buckwheat flour)
- 2 tbsp coconut sugar (or any sweetener desired)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water mixed together)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp ginger powder
- 1 1/4 cup unsweetened soy milk
- 1/2 cup frozen blueberries
- 1/2 cup pumpkin purée
Preparation
Add all dry ingredients to a bowl and mix to combine
Add in flax egg, vanilla, pumpkin purée and soy milk
Whisk ingredients together (do not over mix) then fold in blueberries
Scoop 1/4 cup of batter and pour on to a griddle or non-stick/greased pan
Cook until top of pancake bubbles and fries around the edges (3-4 minutes) then flip and cook the other side
Repeat for the remaining batter
