Mmmm…Fall! It’s here and I cannot wait for lots and lots of pumpkin, squash, sweet potato and all things that scream Fall. There is nothing like a sky-high gorgeous stack of Pumpkin Peanut Butter Pancakes with buckwheat to brighten your day and fill you up! No equipment needed besides a skillet.
I grew up with buckwheat pancakes and always enjoyed the dark hoppy flavor in my pancakes. Pause for my mother going: No wonder she likes them! Buckwheat is commonly used in gluten-free beers. (Side note: I rarely drink but I can’t help loving the flavor of alcohol…mmmm beer, what better way to sate the appetite than with the flavor?)
But that isn’t all I like about these Pumpkin Peanut Butter Pancakes:
- They are also high in protein and perfect for a day when you aren’t sure if you will have time for lunch…or if you have school kids who tend to finish their lunch before lunchtime. My friend, who’s a teacher told me her high school kids are famous for finishing their lunches by 11am.
- They are mega-filling! Often times, I won’t be hungry again till dinner time. To me, that a-ok since that’s one less meal I need to worry about cooking! A perfect day for fruit and veggie snacks till dinner.
- The pumpkin adds a high dose of vitamin A, fiber, beta-carotene, tryptophan, and potassium.
- The only sugar in this recipe is maple syrup. Maple syrup has so many awesome vitamins! Like calcium, iron, magnesium, potassium, zinc, and vitamin B. If you are weening yourself from sugar, I would suggest adding a couple tablespoons of coconut sugar to the recipe.
Full disclosure (because that’s what I do): Something you should know is buckwheat isn’t for everyone. The taste is very earthy, nutty and dense in texture, which not everyone likes, and if you have Celiac’s disease, you will need to scout out a certified gluten-free version since it is a rotation crop like oats. Meaning, when the wheat season is done, farmers plant oats and buckwheat in the same fields as the wheat. That does not mean buckwheat is wheat…it is not. However, try them, since you never know if you like buckwheat until you do!
Things I like to do with these pancakes:
- Freeze them and use them throughout the week
- Because they are so dense, they make an excellent “McGriddle” bread. Just pour syrup on the pancakes while they’re warm, freeze, then throw in the toaster when you’re ready to use them!
- 1 cup unsweetened nut or coconut milk
- 1/2 tsp apple cider vinegar
- 3/4 cup pumpkin puree
- 2-3 tbsp maple syrup
- 1 tbsp peanut butter (or nut butter...peanuts are considered an inflammatory, but I love the taste)
- 1 tsp vanilla extract
- 3/4 cup + 2 tbsp buckwheat flour (wheat works fine as well)
- 2 tbsp almond flour (or oat flour, wheat flour or more buckwheat flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- pinch nutmeg
- pinch pink himalayan salt
- pinch ginger (or use a little fresh grated ginger!)
- coconut oil or favorite butter for the skillet
- Pour the cup of unsweetened milk and apple cider vinegar in a large bowl. Let it sit for 5 minutes.
- Add the rest of the ingredients, in order, stirring in between the wet and dry ingredients to make sure they are evenly distributed--especially the peanut butter.
- Heat the skillet to a medium-high heat. The higher the temperature, the higher the pancake will be, just make sure it doesn't burn! If it burns, it's too hot.
- Pour on skillet in desired shape and cook on both sides-spread out with a spoon if necessary. Repeat.
In the picture, I used all buckwheat, and though this made very fluffy pancakes that were sky high, it was also very dense.
If you are nervous about the density, but are excited to try buckwheat, add the liquid ingredients, then the buckwheat, then soak for 15-30 minutes in the liquid to soften. It does not need to be soaked. Purely preference.
These pancakes are not very sweet, which I prefer since you add maple syrup on top. If you want the pancake itself sweeter, add a tablespoon at a time with equal parts liquid sweetener and dried sweetener. For example 1 tbsp maple syrup & 1 tbsp rapunzel/cane sugar. The reason for this is I think the texture is perfect. If you want more "spread" in your pancake, just liquid sweetener is fine.
Optional Pumpkin Syrup:
1 cup pure maple syrup (I like dark maple syrup since it has a stronger taste and more minerals)
2 heaping tbsp pumpkin puree
1 tsp pumpkin spice
1/2 tsp vanilla