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I'm Michelle, and I'm the photographer and recipe developer behind Plant and Sprout. I'm a full time literature student, and big lover of healthy foods, simple living, and peanut butter. Come say hi!

Pumpkin Spiced Buckwheat Pancakes (vegan + gluten-free)

Pumpkin Spiced Buckwheat Pancakes (vegan + gluten-free)

Alright so yes, this is another buckwheat pancake recipe. But can you honestly blame me?

After being in North Carolina for almost three months, and since the weather here in August/September/and honesty half of October was still unbearably humid, I did not have any desire to go out of my way to whip up some hot pancakes for breakfast. Yet, since the weather has gotten so chilly (I am freezing as I’m typing this) I began to think about those good old, fluffy and warm pancakes.

I used to often just make some oat + banana pancakes, and they were pretty good, but I’ve definitely strayed away from that simple recipe and have delved deeper into something with more substance. I remember how waaaay back, I tried pancakes using rice flour, which actually turned out super fluffy and chewy, but still wasn’t quite what I was looking for. Then, one day I found some buckwheat flour that was on clearance, so I figured, why not? I came home, and the next morning was already pouring the batter onto the pan. And boy, that was just the beginning.

I think that I should simply claim it here and now: buckwheat pancakes are the best. End of discussion.

They’re so fluffy and chewy, but don’t create a gummy or rubbery texture that other flours do. They’re gluten free and rise really well, and have an incredible nutty flavor. So, needless to say, if y’all haven’t tried making pancakes with buckwheat flour, you are missing out my friend.

I’ve also been kindaaa obsessed this season with making everything with pumpkin - and I truly have no regrets on that decision. These pancakes have just a hint of pumpkin and a dash of fall spices, making it a true treat.

So what are ya waiting for?

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Pumpkin Spiced Buckwheat Pancakes

INGREDIENTS:

1/2 cup buckwheat flour

1/2 cup oats

1/4 cup pumpkin puree

1 cup water

1 tsp cinnamon

1/4 tsp nutmeg

1 Tbsp baking powder

1 Tbsp flaxseed

1 Tbsp apple cider vinegar

pinch of salt

INSTRUCTIONS:

Blend all of these ingredients in a food processor, and allow the batter to sit for a few minutes. If you want to add a sweetener to the batter you can add a tablespoon or two of your choice - I didn’t add any sweetener to the batter because I topped my pancakes with maple syrup, making it sweet enough. It’s up to you! In the meantime, preheat your pan on medium/high heat for a minute to two - add a teaspoon of coconut oil to the pan if needed. Then, start cooking the pancakes! Each side takes about 1-2 minutes.

Here is how the blended batter should appear - nice and thick!

Here is how the blended batter should appear - nice and thick!

I topped mine with maple syrup, pecans, sautéed pear, and caramel cashew butter.  Fancy, I know .

I topped mine with maple syrup, pecans, sautéed pear, and caramel cashew butter. Fancy, I know.

Time to dig in!

Time to dig in!

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