Preparation time: 10 minutes Cooking time: 15 minutes
10g ground flax meal
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