Perfect for a cold weekend morning when you need a little comfort, these pancakes feel suitably indulgent whilst being full of goodness. The combination of pumpkin, spices and chocolate make the pancakes naturally sweet and low in sugar. The almonds and buckwheat are a fantastic replacement for refined flour and will keep you energised and full for hours.
These pancakes work just as well vegan by substituting the eggs for flax 'eggs' and the butter for coconut oil.
Serves 3-4 (depending on how hungry you are)
Makes 12-14 pancakes
30 minutes
Ingredients
Pancakes
115g buckwheat flour
60g ground almonds
1 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
2 eggs or 2 flax eggs (2 tbs ground flaxseed, 5 tbs warm water)
8 tbs pureed pumpkin
2 tbs organic butter or coconut oil, melted
160ml milk or dairy free alternative
1 tbs maple syrup
4 tbs dark chocolate chips (minimum 70% cacao)
Pecan butter
2tbs organic butter or coconut oil
50g pecans, broken into smaller pieces
1 tbs maple syrup
Pinch of cinnamon
Method
Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk the eggs, pumpkin, butter or coconut oil, milk and maple syrup together. Pour the wet ingredients into the dry ingredients and stir until the mixture becomes a batter – it should be fairly thick in consistency. Finally, stir through the chocolate chips.
Heat a little oil in a frying pan over a low-medium heat. Take 2 tablespoons of the batter and flatten out a little in the pan. Cook for 2-3 minutes, or until small bubbles appear on the surface. Flip over and cook for 2 minutes on the other side.
Repeat until all the batter is used up, keeping the made pancakes warm in an oven (50-70 degrees C).
When you have nearly used up the batter, make the pecan butter. Melt the butter or coconut oil over a low to medium heat. Add the pecans, maple syrup and cinnamon and cook for approx 5 minutes until the pecans are golden.
Serve the pancakes immediately with the pecan butter drizzled over the top.