Vegan Pumpkin Buckwheat Pancakes

Step 1

Mix the flour, baking powder, and cinnamon together in a large mixing bowl until they’re well-combined. Add in the pumpkin purée, SunButter, coconut milk lite, lemon juice, and maple syrup. Stir everything well to combine the wet and dry ingredients. The batter should be thick and smooth. Add a splash of almond milk if you need to thin the batter a little. Thicker batter will lead to fluffier pancakes and thinner batter will yield thinner wider pancakes. Allow the batter to sit for ~5-8 minutes while you heat the skillet.

Step 2

Add a generous drizzle of avocado oil to a large nonstick skillet over medium heat. Once the skillet is warm, drop the batter in ~¼ cup amounts into the skillet. Use a spatula or the back of a spoon to spread the batter into a circle.

Step 3

Heat the pancakes for 4-5 minutes on the first side, or until the edges start to brown and little bubbles appear on the surface. At this point, flip the pancakes and heat for an additional 2-3 minutes on the second side. The second side will cook faster!

Step 4

Serve the pancakes warm with optional toppings, like SunButter, pecans, and maple syrup. Cook until all of the batter is used up. Store any leftover cooked and cooled pancakes in an airtight ziplock bag in the freezer for several months and microwave before serving.