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Mmmm…fall! It’s here and I cannot wait for lots and lots of pumpkin, squash, sweet potato and all things that scream "fall." There is nothing like a gorgeous, sky-high stack of pumpkin peanut butter pancakes with buckwheat to brighten your day and fill you up!

Pumpkin Peanut Butter Pancakes [Vegan, Gluten-Free]

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Ingredients You Need for Pumpkin Peanut Butter Pancakes [Vegan, Gluten-Free]

  • 1 cup unsweetened nut or coconut milk
  • 1/2 teaspoon apple cider vinegar
  • 3/4 cup pumpkin puree
  • 2-3 tablespoons maple syrup
  • 1 tablespoon peanut butter (or other nut butter if peanut allergies are an issue)
  • 1 teaspoon vanilla extract
  • 3/4 cup plus 2 tablespoons certified gluten-free buckwheat flour (all-purpose or whole wheat works fine as well)
  • 2 tbsp almond flour (or oat flour, whole wheat flour, or more buckwheat flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • Pinch nutmeg
  • Pinch pink Himalayan salt
  • Pinch ginger (or freshly grated)
  • Coconut oil or favorite vegan butter for the skillet

How to Prepare Pumpkin Peanut Butter Pancakes [Vegan, Gluten-Free]

  1. Pour the cup of unsweetened milk and apple cider vinegar in a large bowl. Let it sit for five minutes.
  2. Add the rest of the ingredients, in order, stirring in between the wet and dry ingredients to make sure they are evenly distributed –especially the peanut butter.
  3. Heat the skillet to a medium-high heat. The higher the temperature, the higher the pancake will be, just make sure it doesn't burn! If it burns, it's too hot.
  4. Pour on skillet in desired shape and cook on both sides. Repeat.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

Freeze these pancakes and use them throughout the week! Because they are so dense, they make an excellent “McGriddle” bread. Just pour syrup on the pancakes while they’re warm, freeze, then throw in the toaster when you’re ready to use them!

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Nutritional Information

Total Calories: 896 | Total Carbs: 157 g | Total Fat: 21 g | Total Protein: 23 g | Total Sodium: 4033 g | Total Sugar: 66 g Calculation not included vegan butter/oil used for skillet.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Michaell Johnson

See My Recipes

Nutrient-rich desserts with hidden healthy ingredients.

One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.

Comments

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