Orange Pumpkin Pancakes

Preparation time: 10 minutes Cooking time: 15 minutes

Servings: 4


10g ground flax meal

45ml water

235ml unsweetened soy milk


15ml lemon juice

60g buckwheat flour

60g all-purpose flour

8g baking powder, aluminum-free

2 teaspoons finely grated orange zest

25g white chia seeds

120g organic pumpkin puree (or just bake

the pumpkin and puree the flesh

30ml melted and cooled coconut oil

5ml vanilla paste

30ml pure maple syrup


Combine ground flax meal with water in a small bowl.
Place aside for 10 minutes.
Combine almond milk and cider vinegar in a medium bowl.
Place aside for 5 minutes. In a separate large bowl, combine buckwheat flour, all-purpose flour, baking powder, orange zest, and chia seeds.
Pour in almond milk, along with pumpkin puree, coconut oil, vanilla, and maple syrup.
Whisk together until you have a smooth batter.
Heat large non-stick skillet over medium- high heat.
Brush the skillet gently with some coconut oil.
Pour 60ml of batter into skillet.
Cooking Time: the pancake for 1 minute, or until bubbles appear on the surface.
Lift the pancake gently with a spatula and flip. Cooking Time: 1 ½ minutes more.
Slide the pancake onto a plate.
Repeat with the remaining batter. Serve warm.


Calories 301 Total Fat 12.6g

Total Carbohydrate 41.7g Dietary Fiber 7.2g
Total Sugars 9.9g Protein 8.1g