This recipe originally appeared at The Feel Good Foodies.
‘Tis the season for pumpkin-everything! As a huge pumpkin fan, this is fine by me.
Pumpkin is an awesome source of Vitamin A, C, and Potassium, as well as being one of the most omega 3 rich vegetables.
Buckwheat is high in manganese, tryptophan, magnesium, as well as having new research showing its benefits in diabetes management. It’s also rich in antioxidants, thereby protecting the body from free radical damage. And it’s gluten-free to boot!
Adding some nuts and seeds along with the eggs helps to add a nice protein punch to this recipe, making it ideal for breakfast (… or lunch… or dinner…). The best breakfast is one that is high in protein and healthy fats, to keep you full for longer.
If you want to make this recipe vegan, you can substitute the eggs for flax or chia eggs, and can also add a mashed banana for extra hold’em-together reinforcement.
Pumpkin Buckwheat Pancakes
1 cup buckwheat
1 cup pumpkin puree
1/4 cup apple sauce
4 organic eggs
1/4 cup coconut oil (plus extra for frying)
1/4 cup honey
1 tbsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1/4 cup of your favourite nuts and/or seeds (this is optional -I used hemp hearts, pumpkin seeds, and walnuts)
- Mix dry and wet ingredients separately, then mix together.
- Heat up frying pan over medium heat with coconut oil.
- Fry up your batter in whatever shape or size you would like.
- Enjoy with maple syrup, honey/lemon syrup, banana… whatever else you can think of!
Stay pumpkin-alicious, friends!
(You can now find Jaime at wildmamaskitchen.com)