These vegan buckwheat pumpkin pancakes are made with a mixture of buckwheat flour and almond flour. This healthy pumpkin pancake recipe is not only vegan, but also gluten free, refined sugar free and paleo friendly. It's an excellent breakfast recipe the whole family will enjoy.
These vegan pumpkin buckwheat pancakes are my ideal fall breakfast. They're soft and fluffy, moist and flavored with pumpkin, maple, cinnamon and vanilla. Even better, my kids love them too!
For an extra special treat, drizzle a stack with maple syrup and eat them alongside a homemade pumpkin spiced latte. So good!
Making these easy buckwheat pancakes are a no-brainer 😉
Recipe Highlights
Here's the breakdown for these healthy pumpkin pancakes:
- paleo and vegan friendly
- grain free & gluten free: made with buckwheat flour and almond flour
- egg free: no egg or egg substitutes
- dairy free: made without buttermilk
- easy to make
Ingredients
Here's a list of what you need to make these vegan pumpkin pancakes:
- almond flour
- buckwheat flour
- cinnamon
- baking soda
- salt
- pumpkin puree
- maple syrup
- vanilla extract
- water (or nut milk)
No ingredient substitutions have been tested. However, if you need a nut-free pumpkin pancake recipe then I suggest you swap the almond flour for tigernut flour.
How to Make Buckwheat Pumpkin Pancakes
The batter for these vegan pumpkin pancakes is made in one bowl and then cooked on the stove top. Here's what you need to do:
First, combine all of the dry ingredients. This includes the almond flour, buckwheat flour, cinnamon, baking soda and salt.
Add in the wet ingredients (pumpkin puree, maple syrup, vanilla and water) and whisk the batter until smooth.
Next, preheat a frying pan on medium heat. I suggest using a small burner and a ceramic frying pan for best results.
Grease the pan with a little coconut oil (or butter) and pour ¼ cup pancake batter onto the frying pan. Use your spatula to spread the batter out so that the pancake is in a circle, about 3 inches in diameter. (I cook 2-3 pancakes at a time.)
Cover the frying pan with a lid and cook the pancake on medium heat, turning the heat down as necessary. Once the pancake is golden brown on the bottom and bubbling on top, flip the pancake and cook about a minute more.
This buckwheat pancake recipe turns out fluffy and moist - my favorite pancake texture! They are the perfect weekend treat the entire family can enjoy.
More Buckwheat Flour Recipes
- Vegan Buckwheat Muffins
- Buckwheat Banana Bread
- Fluffy Vegan Buckwheat Pancakes
- Zucchini Banana Buckwheat Muffins
Enjoy!
Print
Vegan Buckwheat Pumpkin Pancakes (Paleo)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes 1x
Description
Fluffy pumpkin pancakes made with buckwheat flour. Paleo, gluten free, vegan and easy to make!
Ingredients
- 1 cup blanched almond flour (90g)
- ½ cup buckwheat flour (80g)
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ⅔ cup water (or nut milk)
Instructions
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Combine all dry ingredients in a medium-sized mixing bowl. This includes: almond flour, buckwheat flour, cinnamon, baking soda and salt.
-
Add in the wet ingredients (pumpkin puree, maple syrup, vanilla and water) and whisk the batter until smooth.
-
Preheat frying pan over medium heat.
-
Grease the pan with a little coconut oil (or butter) and pour ¼ cup pancake batter onto the frying pan. Use your spatula to spread the batter out so that the pancake is in a circle, about 3 inches in diameter. (I cook 2-3 pancakes at a time.)
-
Cover the frying pan with a lid and cook the pancakes on medium heat, turning the heat down as necessary. Once the pancakes are golden brown on the bottom and bubbling on top, flip the pancakes and cook about a minute more.
Keywords: pumpkin pancakes, buckwheat pancakes, buckwheat pumpkin pancakes, vegan pancakes, paleo pancake recipe, fall recipe, buckwheat flour, egg free, vegan breakfast recipe
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