Pumpkin Pancakes
These flourless Pumpkin Pancakes are made with polenta and buckwheat flour and are gluten-free and vegan. Moist, fluffy and perfect for brunch or dessert as well as being nourishing. Insanely simple to make.
Servings: 4 people
Calories: 357kcal
Ingredients
- 180 g polenta
- 90 g buckwheat flour
- 1 tbsp baking powder
- 1 tbsp bicarbonate of soda
- 1 tsp vanilla extract
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 650 ml soya milk
- 150 g pumpkin puree
- 1 tbsp rapeseed oil plus extra for frying
Instructions
- Combine all dry ingredients together and make a well in the centre.
- Pour all wet ingredients into the well and whisk slowly to achieve a creamy batter.
- Heat oil in a frying pan and scoop the batter into the hot pan, a tablespoon at a time.
- Leave to cook for 3 minutes on one side before flipping to the other side to cook for a further 3 minutes.
Notes
- Buckwheat flour can be replaced with other flours including almond, coconut or regular wheat flour
- Coconut sugar can be subbed with other sweetener of choice