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.