This vegan Pumpkin Buckwheat Pancake recipe features pumpkin enhanced with barley malt syrup, nutmeg, cinnamon and cloves. Buckwheat flour then lends an earthy, nutty richness. They're delightful topped with a touch of almond butter, fruit and/or real maple syrup to brighten up any morning.
2 cups water
1 can (15 oz) pumpkin purée
1/3 cup canola oil
2 Tablespoons barley malt syrup
1 teaspoon golden flax meal
1 teaspoon vanilla extract
1 cup buckwheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat germ or wheat bran
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
In a medium bowl, whisk together the water, pumpkin purée, canola oil, barley malt syrup, flax meal and vanilla extract. Let it sit for about 10 minutes so the flax meal gets hydrated.
In a large bowl whisk together the buckwheat flour, all-purpose flour, oat bran, cinnamon, baking powder, baking soda, nutmeg, cloves and salt.
Whisk the wet mixture into the bowl containing the flour mixture. Mix until fully incorporated.
Grease a griddle or a large iron skillet with canola oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.
Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.
Makes about 12 pancakes.
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