Buckwheat Pumpkin Pancakes

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I have not always been a fan of pumpkin desserts, but these pancakes are completely different, the flavors used and the pumpkin is perfectly balanced in this recipe. They are super soft and fragrant, moist inside, and are ideal for a wonderful start to the day, along with a cup of warm coffee or hot cocoa. I will admit that as soon as I prepared them, I ate two. I liked them so much that it was hard to stop at two.

The classic recipe for buckwheat flour pancakes is an extremely simple and accessible one. These pancakes will be fluffy, delicate, and quite tender. They will be silky, neither sweet nor salty, associated with peanut butter, fruits, or crunchy cocoa nibs. They have a subtle buckwheat taste, which disappears when you combine them with honey and fruits.

I wanted to give them a different flavor, and I’ve decided to add some almond extract for a pleasant nutty flavor.

Unlike wheat, it is gluten-free and helps improve cardiovascular circulation by regulating blood pressure. With a rich content of flavonoids and magnesium, buckwheat comes from organic, non-genetically modified crops.

A rich source of fiber, buckwheat has an essential role in maintaining the digestive system. With a high energy value, it is very filling. It also contains antioxidants beneficial to the body, for example, vitamin E, selenium, phytic acid, and phenolic acid. Among the properties of this plant is the significant amount of flavonoids in the composition. These are phytonutrients that have the role of protecting against disease by extending the action of antioxidants and vitamin C.

A friendly piece of advice: I strongly recommend you make a double batch of pancakes and keep them in the freezer. You’ll have a healthy breakfast option for the busy mornings when you don’t have time to prepare something from scratch.

Nutritional Information (toppings are not included):

  • Serving size: 1 pancake
  • Servings: 14
  • Calories: 100
  • Carbohydrate: 16 g
  • Fiber: 3 g
  • Sugar: 0.5 g
  • Protein: 4 g
  • Total Fat: 2 g
  • Saturated Fat: 0 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 110 mg
  • Potassium: 200 mg

Buckwheat Pumpkin Pancakes

Necessary equipment:

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • a medium skillet


10 pancakes

  • 1 1/2 cup (200 grams) of buckwheat flour
  • 1 1/3 cup (110 grams) of rolled oats (preferably gluten-free)
  • 3 teaspoons of baking powder
  • 1 teaspoon ground nutmeg
  • 2 teaspoon of cinnamon powder
  • 1 teaspoon of baking soda
  • 2 cups of almond milk (unsweetened)
  • 2/3 cup of pumpkin puree
  • 1 teaspoon of pure almond extract
  • coconut cooking spray for cooking
  • Topping ideas: natural peanut butter, almond butter, blueberries, raspberries, strawberries, banana slices, apple slices, maple syrup, raw honey, cocoa nibs, shredded coconut.


  1. Combine the dry ingredients in a large mixing bowl: buckwheat flour, oats, baking powder, nutmeg, cinnamon powder, and baking soda.
  2. In a medium mixing bowl, combine the almond milk, pumpkin puree, and almond extract.
  3. Carefully pour the wet ingredients over the dry ones. Whisk gently to combine thoroughly but without overmixing.
  4. Spray a skillet with coconut cooking spray and pour about 1/3 of a cup of batter on it.
  5. When you see bubbles forming, you can flip the pancake and cook for one more minute.
  6. Repeat the procedure until you run out of batter.
  7. Serve warm and if desired, add your desired toppings! My favorite topping is a teaspoon of raw honey with strawberries, delicious!

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