Buckwheat Pumpkin Pancakes
Ingredients
- 1/3 cup buckwheat flour
- 1 egg
- 1/2 cup pumpkin purée
- 1 teaspoon maca powder
- 1 scoop pumpkin spice latte vegan protein powder
- Water or milk, as needed for consistency
- 1/2 teaspoon baking powder
- Cinnamon to taste
- 2 to 3 blueberries per pancake
Toppings
- Almond butter
- Strawberries
- Toasted coconut flakes
- Sugar-free pancake syrup
Preparation
Mix all dry ingredients together in a bowl
Add wet ingredients and stir to form a smooth batter, adjusting consistency with water or milk if needed
Heat a griddle or non-stick pan over medium heat and lightly grease if necessary
Pour batter onto the griddle to form pancakes, adding 2-3 blueberries to each one before flipping
Cook until bubbles form on the surface, then flip and cook until golden brown on both sides
Serve with desired toppings
