Pumpkin Buckwheat Pancakes

These pancakes are an all-time favourite breakfast in our house, after initially taking a few tries to get the perfect recipe.  Soaking the mixture overnight improves the digestibility, and makes for an easier job in the morning.

We always have a supply of cooked pumpkin in the freezer, and this is certainly one of my favourite uses of it (along with pumpkin pies and coconut-flour pumpkin muffins).

The quantities in this recipe serve 6 hungry eaters, so you may want to halve, or even quarter, the recipe for smaller families.  We cut down on cooking time by using two frypans/skillets at once, and keep the cooked pancakes warm in the oven while we cook the rest of the batch.

Pumpkin Buckwheat Pancakes

Ingredients

• 2 c buckwheat flour
• 4 t baking powder
• 4 cups rice or almond milk
• 1 T apple cider vinegar
• 4 eggs
• 5-10 drops of liquid stevia (optional)
• 1 cup cooked pureed pumpkin
• pinch turmeric
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp sea salt
• coconut oil, for cooking

Method

1. In a large glass bowl mix the flour, baking powder, milk and apple cider vinegar together well.  Use a whisk to remove any lumps.  Cover and leave overnight.
2. In the morning whisk in the eggs, stevia, pumpkin and spices.
3. Heat frypan/skillet over medium heat, and melt the coconut oil.  Cook your desired size and thickness of pancakes, flipping over once bubbles have formed on the top.  Keep the cooked pancakes warm in a low oven.

Serve with banana and a drizzle of honey or pure maple syrup if desired, and cashew or coconut yoghurt.

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