Ingredients

The following ingredients have 10 Servings
  • 2 tbsp smooth almond butter (or any nut butter)
  • 120 ml / ½ cup pumpkin puree**
  • 120 ml / ½ cup almond milk (or any plant milk)*
  • 2 tsp lemon juice
  • 4 tsp maple syrup, more to serve
  • 128 g / 1 cup GF flour mix (I use Dove's Farm free from), buckwheat flour OR all purpose white flour
  • 1 tsp cinnamon or pumpkin pie spice
  • 1½ tsp (gluten-free if required) baking powder
  • ½ tsp (gluten-free if required) baking soda
  • 1-2 tbsp oil for frying

Instruction

  • In a large mixing bowl, whisk almond butter, pumpkin puree, plant milk, lemon juice and maple syrup until smooth.
  • Whisk in flour, cinnamon, baking powder and baking soda.
  • The batter should have a thick but spoonable consistency. If it doesn't, thin it out with a splash of almond milk. Let the batter sit for about 5-10 minutes for the baking powder and soda to activate.
  • Heat up a medium non-stick frying pan on the stove, but be careful not to get the pan too hot as the pancakes will burn before cooking in the middle.
  • Brush the pan with a bit (I found that ½ tsp is enough if you're using a non-stick pan) of oil using a silicone brush.
  • Ladle 2 tablespoons (I used a 1/8 cup measuring spoon for this) of the pancake batter per pancake. Cook each pancake for about 3 minutes (until tiny bubbles appear on the surface and burst) on one side and then flip. Cook for another 2 minutes on the other side.
  • Keep the cooked pancakes in a stack in a warm oven while making the rest. Serve with maple syrup, blackberries and a dollop of vegan yoghurt.