It wouldn't be fall cooking unless there was pumpkin involved! We have plenty of pumpkin on hand (we bought a dozen giant cans) so I put myself to work making a delicious pancake recipe. This makes a rather large batch, so you can always halve the recipe (or just eat them all)!
Ingredients
- 1 c all-purpose gluten-free flour (I used Cup 4 Cup)
- 1/2 c buckwheat flour
- 2 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1/8 tsp ginger
- 1/2 c applesauce
- 1 c pumpkin puree
- 2 c almond milk
- 1 tbsp vanilla
- Crushed pecans/chocolate chips/walnuts/other desired add-ins
Instructions
- Prepare a nonstick or oiled pan or griddle on medium heat.
- Whisk together flours, cornstarch, baking soda, and spices.
- Whisk in remaining ingredients until combined.
- Pour 1/4 c of batter on the pan, and flip over when bubbles start to form.
- If you are using toppings in the pancake, add them to the measuring cup before you pour the batter.
- Top with earth balance and maple syrup or toppings of your choice.
I love buckwheat pancakes. My mom would always make them for me when I was little, so they've always held a special place in my heart. The distinct, nutty taste pairs very well with the pumpkin and the spices. It truly tastes like fall! Enjoy :)