Pumpkin Seed Pancakes

This is a great recipe to make up a batch and have some in the fridge for quick snacks or put in lunches or lunchboxes. It’s dairy free, gluten free, can be made as vegan (egg free) and can be sugar free.

1/4 cup pumpkin seed flour

1/4 cup almond meal

1/2 cup buckwheat flour

½ tablespoon baking powder

1 chia egg or egg replacer or 1 egg

2 tablespoons Olive oil

¼ teaspoon vanilla (optional)

2 tablespoons coconut sugar (optional)

1 ¼ cups plant based milk

¼ teaspoon salt

Handful dairy free chocolate chips if desired

1. Combine flours, sugar, baking power and salt
2. Combine the chia egg, milk, oil, and vanilla in a small bowl
3. Make a well in the centre of the large bowl and pour the contents in the small bowl
4. Whisk quickly until the batter comes freely from the bowl.  Add chocolate chips if using. Do not over mix
5. Lightly oil a pan on medium heat.  Drop the batter in small amounts with a ladle for pikelets.  Cook the pancakes until bubbles appear on the surface.
6. Flip and cook the other side and transfer to a plate.
7. Can last in the fridge for up to 5 days.  Possibly try freezing.

  20/05/2026     Recipes     0 Comment(s)