Its always the perfect time for all things pumpkin flavored! This is one of my absolute favorite ingredients to both cook and bake with. Pumpkin pasta…pumpkin cheesecake…pumpkin pie…I cannot get enough!! And autumn is not the only ideal time for chowing down on this super good-for-you ingredient. Much like that silly myth with regard to not wearing white after labor day (who thought of that one, seriously), while pumpkin does tend to be a flavor that goes hand in hand with fall, I think it can and should be eaten in abundance throughout the entire year!!
Here is to luxurious Sunday mornings, brunches that stretch on throughout the morning, breakfast in bed and all things cozy.
This recipe (#36) is refined sugar-free, gluten-free AND lactose-free. Woo hoo!!! You can also throw together the batter in less then 10 minutes. Hows that for outstanding?
Pumpkin Oat Buckwheat Pancakes
1 cup of coconut milk
2 large eggs, lightly beaten
¼ cup of honey
1.5 teaspoon of vanilla
1.5 cup buckwheat flour
1 cup of gluten-free oats
2 tablespoons of cinnamon
½ teaspoon of ginger
2/3 cup of canned pumpkin
Blueberries or blackberries to serve alongside the pancakes
Maple syrup or honey to drizzle on top
- Combine the eggs and coconut milk in a bowl. Mix in the honey and vanilla. Stir the oats into the liquid mixture to allow them to soak for a few minutes while prepping the dry ingredients.
- In a separate bowl, mix together the buckwheat flour, cinnamon and ginger with a fork.
- Pour the dry ingredients into the wet. Stir well in order to combine and remove any dry lumps in the batter. Once the batter is ready, stir in the canned pumpkin until well distributed through the batter.
- On a warm, well-greased skillet, spoon 1/3 cup of batter per pancake onto the frying pan surface. Cook on each side for roughly 60-90 seconds and then flip. The pancakes should be golden brown on both sides. The air will have a hint of cinnamon as you cook. So yummy!
- Once the pancakes are finished, dig in! I recommend topping this particular recipe with: fresh berries, honey or maple syrup, also some Greek yogurt if you have a hankering for it is especially tasty. For those of you who like peanut butter, try sunflower butter instead. It tastes the same but is much better for your health!
The pancakes can be stored in an airtight Tupperware container at room temperature for up to 3 days. This recipe yields 7-8 pancakes. Two or three people can be served with this recipe. Enjoy!