By • October 19, 2014 0 Comments

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Author Notes: These gluten-free Spiced Pumpkin Buckwheat Pancakes are topped with a beautiful green apple - perfect fall morning breakfast or brunch. The cinnamon and cardamom take this to a whole new level!Alison Marras {Food by Mars}


Makes 8

  • 1/2 cup buckwheat flour
  • 1/2 cup oat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 4 tablespoons pumpkin puree
  • 1 teaspoon maple syrup (plus more for topping)
  • 1 cup almond milk (or any milk you prefer)
  • 1 teaspoon butter or coconut oil to grease pan
  • optional: approx. 8 thinly sliced green apple pieces
  1. Combine all ingredients (except apples) in a mixer and blend until smooth (pour wet into dry).
  2. Heat a cast iron pan or griddle on high and add a tsp of butter or coconut oil, coat your pan.
  3. With a ladle, spoon the batter onto the pan, and with a swirling motion make sure it's all together in a circle, fairly flat in the center. If you are adding a sliced apple, wait 30 seconds and top the wet side with the apple. As you see bubbles forming, check the bottom side and flip accordingly. Pat the center a little to make sure center cooks.
  4. Continue and serve with maple syrup!

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