My last two attempts at new pancake recipes were epic fails so I took a hiatus from trying for a while. I knew I couldn’t make it through fall without some sort of pumpkin pancake so I recently jumped back onto the pancake wagon and I must say, the first try went very well. Even the hubby, who prefers your typical breakfast diner pancake to any kind of whole grain version of any sort was impressed by these. Granted, I didn’t tell him there was flax or buckwheat in them and nor will I ever let him know!
I try to avoid white, refined flour. In doing so, I also try to explore and play around with other flours in my recipes. I picked up Buckwheat Flour several months ago, but didn’t really do much with it until recently. First and foremost, it’s a gluten free flour. I have lots of readers, friends and family who have to avoid gluten so it’s always nice to offer a recipe they can enjoy as well. Buckwheat flour boasts a long list of nutritional benefits, so why not get it into your diet, right? It’s great for cardiovascular health, helps the body balance blood sugar, lowers risk of diabetes, and it contains cancer fighting antioxidants. The high fiber in buckwheat also helps aid in digestion. On top of all of that, it is nutrient dense and contains high amounts of minerals the body needs. I have to say, buckwheat sounds pretty good to me!
I am a firm believer that breakfast can be enjoyed any time of day. Apparently even McDonalds agrees with that now that you can get an Egg McMuffin any time of day now. I will pass on those, just give me the pancakes! These pancakes, like I said are gluten free and can also be made dairy free. I used unsweetened almond milk for my recipe but I am sure any would work. These came out nice and fluffy and had the perfect hint of pumpkin and cinnamon. Feel free to add some ginger, cloves, nutmeg and allspice for more of a pumpkin pie spice. Other than that, enjoy these day or night!
- 3 eggs
- 1/2 cup pumpkin puree
- 1 cup buckwheat flour
- 1 c milk of choice
- 1/4 cup ground flax
- 2 T pure maple syrup
- 2 T coconut oil melted
- 1 T vanilla extract
- 1/2 T cinnamon
- 1 tsp baking powder
- 1/4 tsp sea salt
In a mixing bowl, whisk eggs.
Add milk and whisk to combine.
Stir in all other wet ingredients.
In a small bowl, mix all dry ingredients to combine.
Pour dry ingredients into wet ingredients and stir to combine. Batter may still be lumpy, that's ok. Try not to over stir it.
For best results, allow batter to set for about 20-30 minutes. No time? No worries, they will still work out.
Cook pancakes on medium to medium-low heat for several minutes on each side or to desired golden brown.
Serve with real maple syrup and a dash of cinnamon.