More pumpkin. Because I can’t get enough of it. Can’t stop won’t stop. My kids have totally jumped on the bandwagon too, and how can I possibly deny them the pleasure: “no children, you’ve had enough squash for one day”.
As if pumpkin weren’t fad enough, this recipe is also free of wheat, gluten, dairy and eggs. Whoa.
I never thought that *I* would publicly extol the virtues of a breakfast that contains no wheat, gluten, dairy or eggs. I have always been something of a “so what exactly is it made of then?” skeptic. But then I fell in love with a lactose-intolerant dude. And we made a kid who blows up like a puffer fish if you feed him eggs or wheat. So out went the skepticism and in came the millet flour, the “flax eggs” (yup, that’s a thing) and the rice milk.
While I was up to the challenge of baking and cooking without the basic pantry staples, I was surprised (shocked, really) to find that the results were actually (prepare yourself, skeptics) GOOD. Not just good actually, but delicious. And in some cases more delicious than their wheat/egg/dairy-containing counterparts.
Case in point: these Pumpkin Pie Buckwheat Pancakes. Ignore the “wheat” part, because buckwheat is not wheat, is not related to wheat, and doesn’t taste like wheat. It does act a little bit like wheat when ground into flour, though, and it has a lovely nutty flavour that makes a perfect base for a breakfast pancake. When combined with some spiced-up pumpkin puree, ground flax seeds, milk or “milk”, and a few other basics, then cooked on a skillet brushed with a generous lick of coconut oil, and doused with a bit of maple syrup, the result is magically fritter-like. Yes, Kiwi compared these vegan, gluten-free, squash-containing pancakes to DONUTS. There is a god, clearly. And he sent me a digestively-challenged family just so that I could discover this buckwheaty secret, and convert the un-believers.
Even if you have zero dietary restrictions, intolerances or allergies, these pancakes are worth putting into your breakfast rotation. While I don’t think wheat and milk are quite the demons that some popular diets have made them out to be, I do think it makes intuitive sense to rotate through as many different nutritious foods as possible. Not only does it up the chance that you will meet all of your body’s nutritional requirements, it makes life—and breakfast—a little more interesting. And there’s nothing faddish about that.