If you like buckwheat and pumpkin, you are sure to enjoy this pancake recipe. It has a delicate taste. It’s not too strong as I actually combine that flour with oat flour. Both flours are gluten-free. I combine these two with pumpkin puree, almond milk, pastured eggs, coconut sugar and pumpkin spices to create these thick, nourishing and delicious pancakes – perfect to stay warm and cozy on a chilly, wet Sunday.
What is Buckwheat?
Buckwheat is a pseudo-cereal and is not related to wheat and is thus gluten-free. It has become popular as a health food due to its high mineral and antioxidant content. It’s mainly composed of carbs. It’s also a source of fibre, and because it has a good amino acid profile, the protein in buckwheat is very good quality. Buckwheat scores low to medium on the glycemic index (GI). It’s known to moderate blood sugar levels and promote heart health.
Toasted buckwheat groats are also known as kasha. Sometimes we see kasha in health food stores. It’s a delicious grain with a nutty flavour, great for fall and winter. In this recipe, I use of course the flour. Bob’s Red Mill is one of my favorite brands.
One of the downsides, however, is that buckwheat is an allergen. I’m actually one of those people with a buckwheat allergy. I used to eat buckwheat regularly and had rashes on my hands and eczema. For years I tried to figure out what was causing the eczema on my hands, that was showing up only after eating certain foods. I did allergy tests, elimination diet, and so on, and one day, I realized it was buckwheat. I cut buckwheat out of my diet, no more eczema. Then, I added it back just to see, big rashes on my hands and eczema again. Now, I’m done with buckwheat, haha! It’s too bad because I LOVE it. (So yes I did taste the pancakes anyways to make sure the recipe was good to share but I don’t cook with it so much because I can’t enjoy it unfortunately).
Making the Batter
Because the batter is gluten-free, you can easily take your blender to make it. It’s so easy that way and you only have a blender to clean. Just start adding the liquid in your blender, then the dry ingredients and blend until smooth. Then, let the batter rest for 10 minutes before starting cooking.
No blender? Just use a traditional bowl and whisk.
What to Serve the Pancakes with?
These would be great served with toasted nuts, apple butter, coconut yogurt or coconut whipped cream, berries (especially blueberries) and of course, pure maple syrup. What a treat! But a healthy one! Yum.
Let me know how you like them!
Buckwheat Pumpkin Pancakes
- 2 pastured eggs
- 1 cup pumpkin puree
- 2 teaspoons vanilla
- 1 teaspoon apple cider vinegar or 1 tbsp lemon juice
- 1 cup almond milk
- 1/2 cup buckwheat flour
- 1/2 cup oat flour
- 2 tablespoons coconut sugar
- 1 teaspoon pumpkin spice
- ½ teaspoon baking soda
- ¼ teaspoon unrefined salt
- Coconut oil, for cooking
- Toppings of choice: apple butter, toasted nuts, berries, maple syrup, coconut yogurt or whipped cream
- In a bowl or blender, add eggs, pumpkin puree, vanilla, apple cider vinegar and almond milk. Stir or blend to combine.
- In a separate bowl (or directly in the blender), add flour, coconut sugar, pumpkin spice, baking soda and salt. Whisk to combine or blend until smooth.
- Heat a large skillet or griddle with coconut oil over medium low heat.
- Use 1/3 cup to 1/2 cup of batter and place on the warm skillet or griddle. Cook for a few minutes, until the pancakes are about half way cooked and are easily taken with a spatula and flipped over to finish cooking.
- Put in plates and garnish with favorite toppings.