You probably know by now that I love pancakes. I make a big batch for Sunday breakfast and then eat whatever was left throughout the following week. We have several staple recipes to make sure the pancakes turn out perfectly. It’s usually either the buckwheat oat pancakes or the almond banana pancakes. But last week, I decided to try something new and turned the original buckwheat pancakes into something more seasonal using pumpkin and apples! The pancakes are incredibly fluffy and will warm you up on those cold November mornings while still being a perfectly healthy breakfast option.
Just like my other pancakes, these are also good for a pre-workout meal. It’s best to use nuts or peanut butter as topping rather than maple syrup to prevent your sugar from crashing. And if you want to eat them after you work out, it’d be best to include some extra protein content in there. I would eat them with a fried egg on top or some plain yogurt.
The recipe consists of two parts: how to make the pancakes and how to make a delicious fall-themed apple filling.
Buckwheat Pumpkin Pancakes
- a large mixing bowl
- a whisk
- a medium mixing bowl
8 large pancakes or 16 small ones
- 1 1/2 cup of buckwheat flour (180 grams)
- 1 cup of quick oats
- 2 3/4 cup of soy milk or any other milk
- 1 cup of pumpkin puree
- 1 T. of chia seeds
- 3 t. of baking powder
- 1 1/2 t. of cinnamon
- 1 1/2 t. of pumpkin pie spice
- 1 t. of baking soda
- 1 t. of vanilla extract
- In a large mixing bowl, mix the flour, oats, baking powder, cinnamon, pumpkin pie spice, and baking soda.
- In a smaller bowl, mix the milk, pumpkin puree, vanilla extract, and chia seeds. Add the wet ingredients to the dry ones and whisk them together thoroughly but slowly until the consistency is completely smooth.
- Heat a non-stick pan over medium heat.
- Pour about 1/4 cup of the batter onto the pan (can be more if you want bigger pancakes).
- If you are using any toppings (like nuts or chocolate chips), add them on top of the batter right now.
- Flip the pancakes when you see bubbles forming.
- After flipping, turn off the heat and cover the pan with a lid. Leave to cook for another minute or so.
- Serve how with the apple topping (recipe below) on top!
- a grater
- a medium saucepan
- a rubber spatula
- 2 large apples
- 4 T. of filtered water
- 2 T. of vanilla extract
- 2 T. of pumpkin pie spice
- optional: 1 T. of cinnamon powder
- Grate the apples.
- Heat a medium-sized saucepan and put the grated apples in it.
- Cover with a lid and cook for about 3 minutes on low heat.
- Add 2 tablespoons of water and pumpkin pie spice. Stir everything together and cook for another 3 minutes under a cover.
- Add another 2 tablespoons of water and vanilla extract. Stir and leave to cook under a cover for another 5 minutes.