Pumpkin Buckwheat Pancakes
These delicious and fluffy pumpkin buckwheat pancakes are the epitome of fall with the easy spiced apple topping. Plus, they make a great pre-workout meal!
- 1 ½ cups buckwheat flour (180 grams)
- 1 cup quick cook oats (80 grams)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 ½ tsp pumpkin pie spice
- 1 ½ tsp cinnamon
- 1 can pumpkin puree
- 1 tsp vanilla extract
- 1 tbsp chia seeds
- 2 ½ cups unsweetened soy milk
Whisk all dry ingredients (except chia seeds) in a medium bowl.
In another medium to large bowl, whisk the remainder of ingredients.
Add dry ingredients to wet, stirring until well incorporated. Do not over mix. Let batter sit roughly 5 minutes to thicken before cooking.
Pour a slightly heaping 1/3 – 1/2 cup at a time onto a cast iron or non stick pan over medium heat (may vary to low-medium on some stoves). You should know your own pans well enough to determine whether or not they need a very quick spray of cooking spray.
Once you see bubbles form, flip the pancakes carefully. Cover the pan and turn off the heat.
Remove from pan 1-2 minutes later and serve with spiced apple compote or your favorite toppings.