Wow were these pumpkin pancakes better than I expected! I have been on a buckwheat kick this week and it has been mostly successful. Buckwheat flour is milled from buckwheat groats – a relative of rhubarb. Buckwheat has nothing to do with wheat so it is a great flour to use if you are cooking gluten-free or just looking for an alternative to your traditional flours.
These pumpkin pancakes cooked up fluffy and delicious. We topped ours with a little powdered sugar. Next time I might use toasted pecans. Yum. I hope you enjoy them!
Buckwheat Pumpkin Pancakes
1 c. buckwheat flour
1 t. baking powder
1/2 t. salt
1 t. cinnamon
1 t. pumpkin pie spice
2 T. brown sugar
1 c. milk
1 egg
2 T. oil
1 c. canned pumpkin
Combine dry ingredients together. Combine milk, egg, and oil – whisk. Add wet ingredients to dry ingredients. Add pumpkin. Stir. Cook on a hot griddle over medium heat. Makes about 12 to 15 small pancakes.
Other delicious breakfasts …
Bisquick Sweet Potato Waffles (gluten-free!)
