Pumpkin Pancakes

Makes: about 7-8 smallish pancakes

Gluten-Free, Soy-Free, Oil-Free, Vegan (of course!)

Get ready for autumn with these pumpkin pancakes! These pancakes contain no eggs, dairy, oil, or gluten! Now, your favorite indulgent breakfast is both healthy and contains a universally loved flavor: pumpkin spice!

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Ingredients:

  • One cup of buckwheat flour (I used this buckwheat flour)
  • 1/3 of a cup of pumpkin puree
  • One cup of water
  • One tsp. of vanilla
  • One tbsp. of almond butter (I used this oil-free almond butter)
  • Two to three tbsp. of coconut sugar (depending on your sweetness preference)
  • One tsp. of baking powder
  • Two tsp. of cinnamon
  • 1/4 of a tsp. of cloves
  • 1/4 of a tsp. of ground ginger
  • 1/8 of a tsp. of allspice
  • 1/8 of a tsp. of nutmeg
  • Dash of salt

How to make:

  1. In a large bowl, mix together the buckwheat flour, baking powder, coconut sugar, cinnamon, cloves, ginger, allspice, nutmeg, and salt.
  2. Mix in the pumpkin puree, almond butter, vanilla, and water until the ingredients are homogeneous.
  3. In a non-stick pan over medium-low to medium heat, cook the pancakes for about 45 seconds on each side (or until tiny bubbles form and the edges crisp).
  4. Serve with your favorite toppings.
  5. Enjoy!

Love this recipe? You may also enjoy:

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Banana Pancakes

 

 

 

 

 

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Hello, my name is Lilia Ora and I am a 16-year-old, whole-plant-based-foods-eating vegan trying to inspire others to live a compassionate and healthy lifestyle through plant-based nutrition! My goal is to make being vegan easy, enjoyable, and interesting for each and every one of you! Explore my website to view how to join in the delight of vegan living!

This post contains affiliate links, which means that when you make a purchase from a link, I receive a small commission and you are supporting LoveThroughPlants with no additional cost to you. Thank you for helping support LoveThroughPlants! For more information about my affiliate policy, please click here.

 

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