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BreakfastSweet things

Pumpkin Pancakes

written by thewonkyspatula October 30, 2020
Pumpkin Pancakes

I adore pancakes, this recipe is so simple and can be adapted to whatever puree you have on hand – beetroot/apple/you name it!

For me at this time of year I love to make mine with pumpkin for that added dose of festivity!

This recipe is Gluten Free & Dairy Free

Pumpkin Pancakes

Print This
Serves: 2

Ingredients

  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 tsp vanilla extract
  • 1/4 cup of pumpkin puree
  • 1 tbsp of maple syrup
  • 1 egg
  • 1 cup almond milk
  • Pinch of coarse sea salt
  • Your chosen oil

Instructions

  1. Combine all of the dry ingredients with the egg in a large bowl.
  2. Slowly add in the almond milk until the batter has formed.
  3. Lastly add in the pumpkin puree, vanilla extract and maple syrup, followed by any remaining almond milk.
  4. Whisk together all of the ingredients until smooth and allow to rest for 5 minutes until the batter has thickened.
  5. Heat a large frying pan with some oil; I like to use cooking spray for these.
  6. Using a ladle, spoon the batter into the pan and cook the pancakes (3 at a time) for 3–4 minutes on one side until the pancakes start to firm up and bubbles appear, flip and cook on the opposite side for a further minute.
  7. Serve and enjoy with your favourite toppings.
Pumpkin Pancakes was last modified: November 20th, 2020 by thewonkyspatula

Pumpkin Pancakes was last modified: November 20th, 2020 by thewonkyspatula
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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