Vegan Gluten-Free Pumpkin Pancakes
Ingredients
- 150 g buckwheat flour
- 250 ml almond milk
- 175 g pumpkin purée
- 1 tsp baking powder
- 1 tsp pumpkin pie spice mix
- A pinch of salt
- 1/2 tsp vanilla extract
Optional
- 2 tbsp maple syrup
Toppings
- pecans
- maple syrup
Preparation
Mix the buckwheat flour, almond milk, pumpkin puree, optional maple syrup, baking powder, pumpkin pie spice mix, salt, and vanilla extract in a bowl.
Heat some oil in a frying pan and pour a little batter into the pan each time.
Bake for about 3 minutes per side until golden.
Continue baking until all the batter is used up.
Stack the pancakes and garnish with extra maple syrup and pecans.
