These hearty vegan buckwheat based pancakes are the perfect foil for a chilly winter morning. The batter is thick and needs to be spread out in the pan, not poured.
2 cups Hodgson Mill Buckwheat Pancake Mix
2 cups unsweetened almond milk
1 can (15oz.) pumpkin puree
1 teaspoon vanilla extract
1 tbsp maple syrup
1/4 cup raisins (optional)
1/4 cup pecan pieces (optional)
Spread batter in a hot non-stick skillet, flip and enjoy.
Recipe makes approximately 10 – 5 inch pancakes