Stay healthy and remember to juice and detox in between heavy meals like this! Have a safe Halloween everyone!
- 1 cup white flour
- 1/2 cup buckwheat or spelt flour (i tested both versions and they were equally delicious)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/4 cup rice milk (you could also use soy or almond milk)
- 1 tablespoon maple syrup, plus extra for serving with pancakes
- 1 tablespoon vegetable oil, plus extra for greasing the pan
- 1/2 cup pumpkin puree, canned
- 1. Mix the dry ingredients in a bowl.
- 2. Mix the wet ingredients in a separate bowl.
- 3. Add the wet ingredients to the dry ingredients and whisk to combine (don’t over mix, some lumps are fine).
- 4. Heat a griddle or large saute pan over medium heat and lightly
- grease with oil.
- 5. Ladle as many pancakes as possible (about 2 tbsp of batter for each one) on the griddle and cook 2 minutes or until bubbles start forming on the surface and the bottom is golden brown.
- 6. Flip the pancakes and cook another 2 minutes.
- 7. Repeat the process until you run out of batter (you can hold the finished pancakes in a 250 degree oven while you finish making the pancakes).
- 7. Serve with maple syrup and enjoy.
- *Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
Recommended vegan pancake syrup:
Recommended cooking music: Call me bias!