Pumpkin and Chocolate Chip Pancakes with Pecan Butter

Updated: Jun 24

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



115g buckwheat flour

60g ground almonds

1 tsp baking powder

1/4 tsp bicarbonate of soda

1/2 tsp cinnamon

1/2 tsp ginger