I loved Sundays growing up. Every 2 or so weeks we used to have pancakes for breakfast. And I love pancakes. They were always the traditional pancakes- with lemon and sugar, or jam and cream. The other thing I remember about Sundays is the smell of field mushrooms cooking for mum and dad – but that’s not exactly a fond memory!
As an adult I still like having pancakes on Sundays. Yes I could eat them any day of the week, but there is something really lovely about making a batch of delicious pancakes and serving them with a pot of Earl Grey tea. That’s my ideal perfect Sunday.
I first made these pancakes a few years ago, after reading the China Study and the China Study Cookbook. They had these pumpkin pie pancakes in there which I thought sounded amazing. I altered them to make them gluten free and slightly more in align with how I like to cook. I was at home on the farm and wanted to cook my mum and dad something yummy for Sunday breakfast. These went down a treat. They are super fluffy!
You can adjust the spice mix and increase the sweetener if needed.
This is a dish that reminds me of the connection to family and home cooked meals.
- 1 cup Almond Meal
- 1 cup Buckwheat Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda or 2 tsp baking powder
- ½ tsp Sea Salt
- 2 tsp Pumpkin Pie Spice Mix
- 3 Eggs
- 2 cups Cashew or Almond Milk or other milk of choice
- ¾ cup Pumpkin Puree make ahead of time
- 3-4 tbsp Honey Coconut Syrup or Maple Syrup
- 1 tsp Vanilla Extract or Vanilla Powder
Combine dry ingredients in a bowl. In separate bowl combine all wet ingredients. Combine the dry and wet ingredients, mixing just enough to remove lumps. Add more milk if needed to make mixture the consistency you like.
Heat pan over medium heat with a little coconut oil added to the pan to ensure they don’t stick. Pour batter into pan, a couple pancakes at a time.
Cook for 2-3 minutes on one side, until bubbles start to form and then flip over and cook on the other side. Serve immediately with fresh berries, bananas, kiwifruit, maple syrup and coconut or cashew cream, coconut yoghurt or full fat yoghurt or heavy cream.