Pumpkin Tumeric Buckwheat Pancakes

Can you smell it?  Yes, its still summer, but autumn is in the air.  Just around the corner.  Especially for us New Englanders 😉  (So cool that I can say that once again!).  Whether or not this excites or depresses you depends on who you are.  I think autumn is the ultimate season though.  The brisk air, vibrant colors on the trees, autumn nights, leaves rustling in the breeze, bonfires, walks in the woods, hot drinks in hand, bookstores, all things pumpkin flavored.  Just a few of the awesome aspects of autumn.

These Pumpkin Tumeric Pancakes are another 😉

Grain/gluten free, dairy free and sugar free.  Moist and totally delicious.  And taking less than 15 minutes to whip these babies up.  I had five for breakfast this morning.  No regrets there.

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Tumeric, a spice, is being touted is one of the new superfoods of the moment.  And for good reason.  To read more of the health benefits, here you go.

Otherwise, without further ado, here’s how to make these tasty guys:

Ingredients

1 cup of buckwheat flour

1/2 cup coconut milk (not the kind in a can.  The drinkable kind).

2 eggs, lightly beaten

1/2 cup canned pumpkin

1 tablespoon of tumeric

1 or 2 tablespoons of cinnamon

1/2 teaspoon of ginger

1/4 teaspoon of nutmeg

1/4 teaspoon of ground cloves

1 tablespoon of vanilla extract

3-4 tablespoons of honey

Optional, add in a handful of chocolate chips (I use dairy free)

  1. In a medium size bowl, add the buckwheat flour, coconut milk and eggs.  Mix together until well combined.
  2. Stir in the pumpkin, honey, vanilla and spices.
  3. Do not overmix.  Stir just until everything is combined.
  4. I spoon roughly two heaping spoonfuls of batter for each pancake onto a warm greased skillet. Cook until the top begins to bubble a bit.  Flip the pancake.  Cook until the other side is light golden brown.  You may have to flip each pancake twice before it’s finished completely, to ensure even cooking throughI recommend cooking for roughly 90-120 seconds on each side.  Keep a close eye on them.  You will be able to see when they are done.  (Note: the first batch takes a bit longer than the subsequent ones).
  5. Enjoy!  These are super tasty straight off the griddle.  I like mine topped with maple syrup, straight up and traditional.  But peanut butter, honey, almond butter, a sprinkling of sunflower seeds, yogurt, you name it.  Any other toppings you might like will also be fantastic.
  6. These are just as good heated up the next day as leftovers.  Store in an airtight container at room temperature.  They stay good for up to 3-4 days.
  7. This recipes yields about 6 or 7 pancakes.

 

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