Buckwheat Pumpkin Pancakes with Fresh Coconut Whipped Cream
This fiber-filled breakfast will keep you going throughout your day.
Pumpkins and coconuts are good sources of both antioxidants and fiber. So these pancakes will fill you up with less calories and help you fight off disease.
- 1 3/4 cup buckwheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tbsp cinnamon
- 1/2 tsp salt
- 1/4 cup plus 2 Tsp maple syrup
- 1 cup plain Greek yogurt
- 1 cup almond milk
- 2 eggs, large
- 2 tsp pure vanilla extract
- 1/4 cup butter, melted
- 1 scoop coconut whipped cream
- small handful chopped pecans
- 2/3 cups pumpkin puree
1. In a bowl, combine buckwheat flour, baking powder, baking soda, cinnamon, and salt.
2. In a separate bowl, combine 1/4 cup maple syrup, Greek yogurt, almond milk, pumpkin puree, eggs, vanilla extract, and melted butter.
3. Make a well in the middle of the dry ingredients and pour in the pumpkin mixture. Make sure to mix well.
4. Heat up a pan with cooking spray or butter and pour in the batter using a ladle or an ice cream scoop.
5. When air bubbles form on the pancake, flip it over. Remove the pancake when the underside is a golden brown color.
6. Top the pancakes off with coconut whipped cream, chopped pecans, and 2 Tsp maple syrup.