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}
Ingredients
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1/2 cup
buckwheat flour
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1/2 cup
oat flour
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1 teaspoon
baking soda
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1/4 teaspoon
salt
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1/2 teaspoon
cinnamon
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1/2 teaspoon
cardamom
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4 tablespoons
pumpkin puree
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1 teaspoon
maple syrup (plus more for topping)
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1 cup
almond milk (or any milk you prefer)
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1 teaspoon
butter or coconut oil to grease pan
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optional: approx. 8 thinly sliced green apple pieces
Directions
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Combine all ingredients (except apples) in a mixer and blend until smooth (pour wet into dry).
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Heat a cast iron pan or griddle on high and add a tsp of butter or coconut oil, coat your pan.
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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.
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Continue and serve with maple syrup!
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