You might know this already but pancakes are the ultimate breakfast food at our house. I often try out different variations to add to my repertoire but I have never managed to make satisfactory buckwheat pancakes. Until last week, that is!
I love buckwheat flour but I find it to be one of the trickiest flours to work with. That’s why I’m so happy to finally find the recipe for buckwheat pancakes that works perfectly as it should. I hope you’ll love it just as much as I have. The addition of pumpkin really makes this the perfect breakfast to warm up on cold fall mornings.
And as always, I recommend you make a double batch and freeze some of the pancakes to eat later during the week. It’s so much easier to eat healthily when you have healthy leftovers in the fridge all the time. You do not need to be getting up an hour early each day to make breakfast from scratch, it’s okay to use shortcuts!
For some extra nutritional boost, I have lately been adding Manitoba Harvest Hemp Hearts. They contain plenty of necessary nutrients, mainly protein and some essential fatty acids. They work perfectly with many breakfast foods, like pancakes or oatmeal.
But before we get to the recipe, I want to talk a bit about cooking sprays. If you need to use one because you don’t have a non-stick pan, be careful to choose either organic canola oil or olive oil. Organic cooking sprays don’t contain soy lecithin. Soy lecithin on its own isn’t a bad ingredient but in most cases, it comes from genetically modified soy. I recommend this Misto spray bottle that makes it easy to use whatever healthy oil you have at home already as spray cooking oil.
Nutritional Information (without toppings):
- Serving size: 1 pancake
- Servings: 12
- Calories: 105
- Carbohydrate: 16 g
- Sugar: 0.5 g
- Total Fat: 2.5 g
- Saturated Fat: < 0.5 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: .5 g
- Protein: 5 g
- Fiber: 3 g
- Cholesterol: 0 mg
- Sodium: 130 mg 6 %
- Potassium: 250 mg 5%
- Vitamin A: 18% Thiamin: 13% Riboflavin: 5%
- Niacin: 5% Vitamin B6: 8% Vitamin B12: 28%(depends on milk type)
- Folate: 20% Pantothenic Acid: 4% Vitamin D: 20% (depends on milk type)
- Vitamin E: 2 Calcium: 10% Iron: 10%
- Zinc: 14% Copper: 13% Magnesium: 25%
- Phosphorus: 30% Manganese: 51% Selenium: 9%
- Omega 3: 0.15 g (10%)
The percentage sign refers to the daily recommended value. This value may be higher for you if you are an athlete or have a particular nutritional deficiency.
Buckwheat Pumpkin Pancakes
- a large mixing bowl
- a medium mixing bowl
- a whisk
- a frying pan
- 1 1/3 cup (160 grams) of buckwheat flour
- 1 1/3 cup (110 grams) of rolled oats OR quick oats
- 2 2/3 cup of almond milk
- 2/3 cup of pumpkin puree OR applesauce
- 1 T. of chia seeds
- 3 t. of baking powder
- 2 t. of cinnamon powder
- 1 t. of baking soda
- 1 t. of vanilla extract
- optional: 1 t. of pumpkin pie spice
- optional toppings: banana slices, apple slices, blueberries, raspberries, hemp seeds, cashews, walnuts, almonds, shredded coconut, peanut butter, maple syrup, raw honey, and whatever else you can think of!
- optional: dark chocolate chips
- Combine the buckwheat flour, oats, chia seeds, baking powder, cinnamon powder, baking soda, and optionally pumpkin pie spice in a large mixing bowl.
- In a smaller mixing bowl, mix the almond milk, pumpkin puree or applesauce, and vanilla extract.
- Add the wet ingredients to the dry ones carefully. Whisk together to combine thoroughly but do not overmix.
- If you are using chocolate chips, you can fold them into the batter at this point.
- Pour about 1/3 of a cup of batter onto a non-stick frying pan or a regular frying pan covered with cooking spray.
- While the batter is still wet, put your chosen seeds and fruit on top.
- Flip the pancake to the other side when you can see bubbles forming.
- Serve while still hot and if desired, add other toppings like maple syrup or peanut butter.