1 cup/120g buckwheat flour
1 cup/90g porridge oats
1 cup/120g roasted pumpkin flesh
1 & 1/2 cup/325ml non dairy milk
4 tbs maple syrup
Pinch of sea salt
2 tsp baking powder
3 tbs chia seeds
2 Scoops Just Natural Clean Lean Protein
1 tbs coconut oil for frying
These pumpkin pancakes made by vegan chef Avant-Garde Vegan prove that eating vegan is just as, if not more, delicious and fun! Packed with protein and super easy to make, you HAVE to try these.
Tip from Gaz: "I usually roast a pumpkin or squash the day before if I know I'm making these. The mix works better when the pumpkin is cold."
First up, mash the pumpkin flesh in a mixing bowl then add all the rest of the ingredients & mix together to form a slightly thick batter.
Pre heat a non stick pan over a very low heat and lightly grease with the coconut oil.
When the pan is hot, ladle in the batter. I usually make 3 inch pancakes which is around 5 tbs worth of batter.
Cook for 3-4 minutes on each side. Between cooking each pancake carefully grease the pan with coconut oil to stop them from sticking. I use kitchen paper to rub the oil into the pan.
Once you've cooked all the pancakes, stack them up & serve with you choice of garnishes.