Sweeten the gray autumn and make yourself comfortable! These pancakes have everything you need for a cozy weekend morning: They are fluffy yet firm, sweet, spicy, a little spicy and packed with pumpkin and autumnal spices. On top of that, they are vegan, contain no wheat flour and are super easy to prepare – all you need is a blender, a bowl and 20 minutes of time.
The spicy pumpkin pancakes are topped with fresh coconut yogurt, sweet maple syrup, crunchy granola and toasted pecans... Sounds like a plan for next Sunday, right?
Have fun baking!
Ingredients for the pumpkin pancakes (2 people)
- 1 walnut-sized piece of ginger
- 100 g pumpkin puree
- approx. 150 ml oat drink
- 1 TL apple cider vinegar
- 2 TL maple syrup
- 150 g buckwheat flour
- 1 teaspoon Baking powder
- ½ tsp cinnamon
- ¼ tsp clove, ground
- ¼ tsp nutmeg, ground
- Coconut oil for frying
- 2 tablespoons chopped pecans
Toppings:
- coconut yogurt
- Chocolate Sea Salt Granola
- Maple syrup
- Cinnamon
preparation
- Peel and finely grate the ginger. Mix pumpkin puree, oat drink, apple cider vinegar, maple syrup and grated ginger in a blender.
- In a bowl, mix together buckwheat flour, baking powder, cinnamon, cloves and nutmeg. Add the pumpkin mixture and stir with a spoon to form a smooth dough. If necessary, add more oat drink if the dough seems too thick.
- Heat ½ teaspoon coconut oil in a pan. When the pan is hot, fry two tablespoons of batter into a golden brown pancake (approx. 3 minutes per side). At the same time, toast the pecans in a separate pan without oil until they begin to smell fragrant.
- Stack pancakes on a plate, top with a dollop of coconut yogurt and drizzle with maple syrup. Scatter granola and pecans on top and dust with cinnamon.
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