Vegan Pumpkin Buckwheat Pancakes

This Vegan Pumpkin Buckwheat Pancake recipe features pumpkin enhanced with barley malt syrup, nutmeg, cinnamon and cloves. Buckwheat flour then lends an earthy, nutty richness. They're delightful topped with a touch of almond butter, fruit and/or real maple syrup to brighten up any morning.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

Find more Pumpkin recipes on Veganbaking.net

Vegan Pumpkin Buckwheat Pancake Recipe

2 cups water
1 can (15 oz) pumpkin purée
2 Tablespoons vegetable oil
2 Tablespoons barley malt syrup
1 teaspoon vanilla extract

1 cup buckwheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat germ or wheat bran
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt

1) Whisk together the flavor building ingredients

In a medium bowl, whisk together the water, pumpkin purée, vegetable oil, barley malt syrup and vanilla extract.

2) Whisk together the dry ingredients

In a large bowl whisk together the buckwheat flour, all-purpose flour, oat bran, cinnamon, baking powder, baking soda, nutmeg, cloves and salt.

3) Build the batter

Whisk the wet mixture into the bowl containing the flour mixture. Mix until fully incorporated. 

4) Bake the vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola oil or a similar heat tolerant oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. 
This recipe makes about 12 Vegan Pumpkin Buckwheat Pancakes.