Pumpkin Buckwheat Pancakes

Buckwheat has a pretty misleading name as it does not actually contain wheat, and is in fact, gluten-free. I find that buckwheat flour has a kind of nutty taste, and it goes quite nicely with pumpkin (although if you ask me, pretty much anything goes nicely with pumpkin). Ingredients:
  • 1 3/4 cups buckwheat flour
  • 2 tsp. baking powder
  • 1 tbsp. cinnamon
  • 1/3 cup cane sugar (or sweetener of your choice)
  • 1/2 tsp. sea salt
  • 1/2 cup greek yogurt (or applesauce)
  • 1 and 1/4 cup almond milk (or milk of your choice)
  • 1 cup pumpkin puree
  • 2 tsp. maple syrup
  • 2 large eggs
  • 2 tsp. vanilla extract
Directions:
  1. In a medium bowl mix all the dry ingredients together, then in a separate bowl mix the wet ingredients.
  2. Fold the wet mixture into the dry ingredients, and combine thoroughly.
  3. Put a bit of oil or butter in a frying pan or griddle and set to medium heat
  4. Ladle or pour the pancake mixture in to desired size of pancake and cook about 2 minutes each side, adjusting heat or adding more oil if necessary between batches.
buckwheatpumpkinpancakes This recipe makes about a dozen medium pancakes. Serve with your choice of topping. I’m not sure if this is just a Nova Scotian thing, but molasses tastes UNREAL drizzled on top of these bad boys. (just be careful to drizzle and not dollop, like I accidentally did) buckwheatpumpkinpancakes4

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