Fluffy pumpkin pancakes made with buckwheat flour. Paleo, gluten free, vegan and easy to make!
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 1/4 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.
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