Pumpkin Buckwheat and Oat Pancakes

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I don’t know what it is about Sundays and breakfast but it’s always been a day that I love staying in and making a big breakfast full of waffles, pancakes, muffins, omelets, bacon, lots and lots of coffee…of course not all of the above at the same time! Regardless of what you do on your Sundays, it should be a day of relaxing and spending it doing what you enjoy. Apparently for me that’s cooking and eating (ha!). All jokes aside no matter who you are or what kind of lifestyle you have one breakfast item that can fit anyone’s needs are pancakes. They really can be made to your liking with, or without, a variety of ingredients. If you’ve made my 3 Ingredient Pancakes you’ll know that you can even make them with very limited ingredients, hence the recipe name. Or, you can put everything but the kitchen sink into them and they’d be just as good. While writing this post and just for kicks, I googled “pancakes” and came up with a poll done by The Daily Press listing the top breakfast foods. Pancakes came in at number six, surprisingly beat out by cold pizza. I mean, I’d take the pancakes but, hey, who am I to judge your go-to breakfast foods. Anyway, my point being is that in the end pancakes are amazing and SHOULD be on everyone’s top breakfast food lists. With that being said, if you’re on the fence about making them a top contender give my Pumpkin Buckwheat and Oat Pancakes a try and then make your choice. I guarantee you’ll be kicking that cold pizza to the curb after all.

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Pumpkin Buckwheat and Oat Pancakes

Gluten-free/Dairy-free/Vegan/Nut-free/Soy-free

Makes: 4 Pancakes

  • ¼ c buckwheat flour (I use Bob’s Red Mill)
  • ¼ c oat flour (I used Bob’s Red Mill GF Oats and ground them into flour in a food processor)
  • ½ tbsp flax seed
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp cinnamon
  • 1/8 tsp sea salt
  • 1 small banana (about ½ c mashed)
  • 5 tbsp almond milk
  • 3 tbsp pumpkin puree
  • ½ tbsp maple syrup
  • ½ tsp vanilla extract
  1. In a medium sized bowl, combine the flours, flax seed, baking powder, baking soda, cinnamon and salt. Set aside.
  2. In a smaller bowl, mash the banana. Add the almond milk, pumpkin, maple syrup and vanilla and stir to combine.
  3. Add the wet ingredients to the dry and mix well. If batter is too thick add additional almond milk (one tablespoon at a time) until you get the right consistency.
  4. Heat a large griddle or pan with coconut oil over medium heat. Measure about a ¼ c of batter and ladle onto the pan. Cook about 2-3 minutes per side, flipping once.
  5. Serve warm and top with fresh fruit, maple syrup, nuts and other favorite toppings.
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