Pumpkin Pie Buckwheat Pancakes

Pumpkin Pie Buckwheat Pancakes | (Cooking for) Kiwi & Bean

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.

Pumpkin Pie Buckwheat Pancakes | (Cooking for) Kiwi & Bean

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.

Pumpkin Pie Buckwheat Pancakes | (Cooking for) Kiwi & Bean

Pumpkin Pie Buckwheat Pancakes

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients

  • 1 1/2 cups buckwheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons pumpkin pie spice (or use the spices listed in the note below)
  • 1 cup pumpkin puree (just over half a can)
  • 2 tablespoons ground flax seeds
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 2 cups milk of choice (see note below)
  • Butter or coconut oil for the pan

Instructions

  1. Combine the flour, baking powder, salt and spices in a medium bowl. Whisk the pumpkin, flax, vanilla extract, maple syrup and milk in a small bowl. Pour the dry ingredients into the wet, and whisk until well combined. Let the batter stand for 10-15 minutes.
  2. Set a large skillet or griddle over medium-low heat; coat it generously with coconut oil or butter; and drop on the batter by quarter cupfuls. Cook until bubbles start to form, then flip and cook on the other side until nicely browned. Repeat with the remaining batter, adding more coconut oil or butter for each batch. Serve immediately with warm maple syrup, or let them cool on a wire rack and then freeze in single layers in ziploc bags or freezer-proof containers. Reheat in the toaster.

Notes

You can replace the pumpkin pie seasoning with: ½ teaspoon ginger, ¼ teaspoon allspice, ¼ teaspoon nutmeg and ½ teaspoon cinnamon.

I have tried the recipe with 2% cow's milk and with rice milk mixed with a splash of coconut milk (for added fat). Both worked well. I expect almond milk would do the trick, but I haven't tried it. If you try it, please come back and leave a comment on the recipe!

Do NOT skimp on the butter or coconut oil. This is the key to making these pancakes delicious, but it also prevents them from sticking to the pan. This is the only added fat, as the batter doesn't contain any oil or butter.

These are great on their own with a bit of maple syrup, but I also like to serve them with cinnamon roasted apples (as pictured). To make the apples, cut up a couple of apples and put them in a rimmed cookie sheet lined with parchment paper. Drizzle the apples with olive oil, or dot them with butter, and sprinkle with cinnamon. Bake at 375 for about 15 minutes or until the apples are nice and soft.

http://kiwiandbean.com/pumpkin-pie-buckwheat-pancakes/

39 Responses to Pumpkin Pie Buckwheat Pancakes

  1. Kate April 13, 2017 at 11:39 am #

    Does anyone have a way to get these to cook through and not stick horribly to the pan? I tried thinning the batter out, turning the heat down, using so much coconut oil they were pretty much deep fried….they just stick and turn into big balls of mush:(
    I REALLY want to be able to make these as I can’t do gluten or eggs so making pancakes is a tough-y and I love buckwheat. I see other people have the same problem but there has been no answers back to them. Any suggestions? Thanks 🙂

  2. Alex January 31, 2017 at 12:41 pm #

    Do not make these if you don’t want to spend hours scrubbing off your pans. Despite using copious amounts of coconut oil for cooking and even thinning out the batter with more milk and additional oil, these pancakes stuck to the pan like nothing I’ve ever seen. By the time I actually scraped most of a pancake from the pan it was so destroyed it wasn’t even worth eating. Plus the mushy, torn up mounds were still not cooked through even after re-forming them and just letting them sit on the stove on low for over 10 minutes. Waste of a morning.

  3. Anna Wright January 17, 2017 at 2:56 am #

    This Pumpkin Pie Buckwheat Pancakes looks super delicious. Looking forward to more similar articles. Please keep delighting us with your awesome recipes coming.

  4. Jen October 15, 2016 at 10:46 am #

    I made these for the first time this morning. I subbed in almond milk and they came out perfectly fluffy and light. Loved these, and I will be making them again! Thanks for sharing your recipe!

    • Sarah October 18, 2016 at 4:43 pm #

      Glad to hear it Jen! Thanks for sharing!

  5. Stephanie March 2, 2016 at 10:26 am #

    I tried these today! Was thrilled cuz I had all the ingredients. However no matter what I tried; making them smaller, flatter, burning one side- the inside remained raw! Why?

  6. masala girl November 15, 2015 at 3:42 pm #

    I love that you used a good amount of pumpkin here! I hate when people a pumpkin recipe that’s like 2tbsp of pumpkin for 4 people… like what? I will try them around Thanksgiving thank youu 🙂

  7. Dalila October 8, 2015 at 11:43 am #

    I would like to try this this weekend!!! I do not have flaxseed though…DO I need to add this? or can it be omitted?

  8. Grampy May 7, 2015 at 2:38 am #

    As i love all things pumpkin even the color orange i had to try these.They turned out good using almond milk i just found it worked better for them to flow out better if i added some more milk after they sat otherwise they are too thick.Next i will try them with cashew milk.Thanks for the recipe ; )

    • Sarah May 15, 2015 at 4:37 pm #

      Yum I’m sure they will be great with cashew milk!

  9. Cheryl April 11, 2015 at 8:55 am #

    A staple in our household. I make them with coconut milk so my dairy-free, gluten free son can take them to school in his lunch! Thanks Sarah!

    • Sarah April 29, 2015 at 7:48 pm #

      Hooray :-). And how did I not know that one of your kids was dairy-free, gluten-free? Lol.

  10. Ann February 16, 2015 at 7:34 am #

    I have tried to make these 3 times. They take forever to cook and are always mushy inside!!!! Next time i’ll just make them super thin. Not impressed

    • Sarah February 16, 2015 at 9:34 am #

      Oh darn, sorry they don’t work for you Ann. If you do decide to try again, maybe thin the batter out with a little milk and then spread the batter thinner in the pan. You can also pop the finished pancakes into the oven on a relatively low heat and this helps them firm up in the centre.

  11. Jules December 15, 2014 at 5:58 pm #

    I’m a girl who lives by the motto “One can never have too much pumpkin” (or cowbell). Bring ’em on – these pancakes look delish!!!
    ~jules

  12. Eleanor November 9, 2014 at 2:00 pm #

    I used almond milk and half oat flour, they turned out pretty good, the flavor could have been bolder for my tastes, but overall a great pancake!

    • Sarah November 10, 2014 at 11:54 am #

      I’m so glad it worked out! I wonder if more spice would give it a bolder flavour. Something for me to try out 🙂

  13. Kaitlyn November 9, 2014 at 10:05 am #

    I tried these with almond milk once and then coconut milk and both were delicious! Thanks for the great pumpkin recipe 🙂

    • Sarah November 10, 2014 at 11:55 am #

      Awesome! Thanks for the note. Glad they were delish, and it’s so helpful to know that coconut and almond milk will work!

  14. Natalie November 3, 2014 at 2:05 pm #

    So I am pretty much dedicated to all things “make ahead”… To that end, can I make this batter the night before and cook it up in the morning? Please say yes oh please say yes! 🙂

    • Sarah November 3, 2014 at 7:07 pm #

      Ha ha, me too! I mix the dry and wet and combine them in the am. I haven’t tried leaving the batter in the fridge overnight, but I can’t imagine it would be terrible :-).

  15. Jen October 21, 2014 at 9:13 pm #

    I confess, I wondered how pancakes without eggs would taste. My trio inhaled these and my celiac MIL will be forever grateful to you when I make these for her.

    • Sarah October 22, 2014 at 10:23 pm #

      Oh I’m so glad everybody liked them!! And I didn’t know your MIL was celiac. I just made a GF apple crisp that was really great. I will give you the recipe next time she is in town!

  16. Cindy (Vegetarian Mamma) October 11, 2014 at 8:07 pm #

    YUM, I love pumpkin!! I also love that you are a semi-professional shower singer! LOVE! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!

    Cindy from vegetarianmamma.com

    • Sarah October 16, 2014 at 11:24 pm #

      Yay, thanks so much! I linked up to Gluten Free Friday!

  17. La Cuisine Helene September 30, 2014 at 5:12 pm #

    Great idea to use buckwheat flour, I like it a lot. And I can’t resist any dessert with pumpkin. Super photos!

    • Sarah October 2, 2014 at 8:27 am #

      Thanks Helene!

  18. Shareba @ In Search Of Yummy-ness September 26, 2014 at 2:58 pm #

    These look great! I’ve pinned them to my pumpkin board on Pinterest 🙂

    • Sarah September 26, 2014 at 7:20 pm #

      Nice! Thanks, Shareba!

  19. Melanie @ Bon Appet'Eat September 26, 2014 at 2:07 pm #

    How original are those pancakes! Such a nice idea AND perfect for the season! Great pics too 🙂

    • Sarah September 26, 2014 at 7:21 pm #

      Thanks, Melanie! And yes…perfect for the season, although I could probably eat them year round :-).

  20. Julia September 26, 2014 at 1:15 pm #

    Pinning! I love buckwheat, I love pumpkin, and so I know I will love these pancakes.

    • Sarah September 26, 2014 at 7:21 pm #

      It’s really the perfect combo! I hope you like them :-).

  21. La Cuisine d'Helene September 26, 2014 at 12:55 pm #

    Great recipe at this time of the year and I like your pics!

    • Sarah September 26, 2014 at 7:22 pm #

      Thanks Helene!

  22. Bridget Oland September 26, 2014 at 12:47 pm #

    I just printed the recipe because I can’t wait to make these. I have all kinds of pumpkin puree leftover from some other recipes so the timing is perfect.

    • Sarah September 26, 2014 at 7:22 pm #

      I hope you enjoy them, Bridget!!

  23. Thalia @ butter and brioche September 26, 2014 at 12:21 am #

    I have never tried pumpkin flavoured pancakes before.. and these look so incredibly delicious! You have definitely inspired me to recreate the recipe, thanks for sharing it!

    • Sarah September 26, 2014 at 8:32 am #

      Pumpkin and pancakes…such a good combo! I hope you like it. Thanks for stopping in, Thalia!

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