Buckwheat Pumpkin Pancakes
Ingredients
The batter
-
1
cup
buckwheat flour
-
1
cup
pumpkin puree
-
1
cup
milk of choice
-
2
large
eggs
-
2
tablespoons
canola oil
-
2
tablespoons
pure maple syrup
-
2
teaspoons
pure vanilla extract
-
½
teaspoon
apple cider vinegar
-
½
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
1
teaspoon
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
ground cloves
For serving
-
to taste
pure maple syrup or apple or pumpkin butter
-
to taste
butter (regular or vegan)
-
to taste
toasted pecans
-
to taste
whipped cream
Instructions
- Preheat the oven to 200°F if desired to keep pancakes warm.
- Add buckwheat flour and pumpkin puree to a high-powered blender.
- Pour milk over the flour and add the remaining ingredients.
- Blend until smooth, scraping down the sides as needed.
- Heat a skillet over medium-low heat and lightly coat with cooking spray or oil.
- Pour ¼ cup of batter for each pancake onto the skillet.
- Cook until the edges look dry, about 3 minutes, then flip and cook until golden, about 90 seconds.
- Serve immediately or keep warm in the oven.
Nutrition Facts (estimated)
Servings
12 pancakes
Calories
88
Total fat
4g
Total carbohydrates
11g
Total protein
3g
Sodium
20mg
Cholesterol
31mg
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