It is still pumpkin spice season for a little longer so before we pull out the gingerbread, let’s enjoy this fall favourite recipe.
What I love the most about this recipe is that these pancakes are packed with nutrition and taste. My kids gobbled these up in no time! They are the perfect breakfast for a busy day ahead. Hope you enjoy!
Makes 8-10 pancakes
1/2 cup buckwheat flour
1 cup gluten free oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanila extract
1 teaspoon cinnamon
1/2 teaspoon all spice
1/2 teaspoon cardamon
1/4 cup apple sauce
1/3 cup pure pumpkin puree
1 tablespoon coconut palm sugar
2 tablespoon ground flax
1 cup dairy-free milk + 2 cups water (more if needed)
1 large apple, sliced thin
Combine all ingredients except the apple slices into a high-powered blender and blend until smooth.
Heat a skillet and grease lightly with cooking spray-oil.
Using a ladle, pour some of the mixture onto the skillet and in a circular motion, turn the skillet so the batter flattens and spread out a bit. Wait 1 minute before placing one apple slice into the center of the pancake. Keep heat medium-low.
As you see bubbles form, flip the pancake over and cook for about 2 more minutes or until fully golden on both sides.
To serve, top with extra cinnamon and some pure maple syrup.
Food photography by: Anita Alberto Photography
Food Styling by: Michelle Garland
Recipe Development: Andrea Saliba