Buckwheat. Did you know this Russian native plant isn’t actually wheat at all, but a highly nutritious, gluten-free pseudo-grain that comes from the rhubarb family? Rich in vitamin E, B-complex vitamins and amino acids, Buckwheat helps to strengthen kidneys, stabilize blood sugar, benefit circulation, build blood and neutralize toxic acidic waste.
Buckwheat is also super filling and has a nice hearty texture, perfect for pancakes.
The only problem with buckwheat is that the flour version is fairly hard to find. There are two types of buckwheat, raw buckwheat and toasted buckwheat, or kasha. Toasted buckwheat is easier to find in flour form, I have worked with it before and it gives baked goods a very dense, earthy flavor, not great for pancakes and not great for people who are just getting their feet wet in the health food world.
I decided to finally bite the bullet and make my own buckwheat flour. I bought a bag of raw buckwheat groats from the bulk section of my local health food store. A few sections in the Vitamix and boom, you have have a light, finely ground flour perfect for healthy, gluten-free baking. I stored my homemade buckwheat flour in a large mason jar but feel free to use whatever you have.
I have been wanting to make buckwheat pancakes for a while now but just couldn’t find a solid recipe. There are many boxed versions on the market but many contain dairy, eggs or weird additives. And after scouring the web for a solid buckwheat pancake recipe that involved fairly simple ingredients, I decided to just come up with my own.
I gave this recipe a fall twist with the addition of pumpkin and cinnamon, you could also throw in a few dashes of pumpkin pie spice if you’d like. You could also sub mashed ripe banana for the pumpkin.
Buckwheat Pumpkin Pancakes (vegan, gluten free and oil free)
- 1 cup buckwheat flour (ground from raw buckwheat groats)
- 1 cup oat flour
- 1 tsp. cinnamon
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 Tbsp. chia seeds
- 2 Tbsp. ground flax seed
- 1/3 cup water
- 1.5 cups unsweetened almond milk
- 2 Tbsp. apple cider vinegar
- 1/4 cup unsweetened apple sauce
- 1/2 cup pumpkin purée
- 1 tsp. vanilla
- 2 medjool dates (could alternatively used 2 Tbsp. of maple syrup, agave, honey or sweetener of choice)
- Coconut oil or coconut oil spray for cooking
- Mix together the buckwheat flour, oat flour, cinnamon, baking soda and salt in a large mixing bowl
- Combine the rest of the ingredients in a high speed blender or food processor and blend until smooth
- Pour the blender mixture into the flour mixture and mix until just combined (do not over mix)
- Let the batter sit for at least 20 minutes and up to overnight in the fridge
- Lightly grease a pan with coconut oil and pour your desired amount of batter onto the pan
- Cook for a few minutes on each side, until done to your liking
- Top with Earth Balance, pure maple syrup, nut butter, honey, banana, chopped dried fruit, etc. and enjoy!
- Freeze any leftovers in a large ziplock bag and reheat in the toaster oven for an easy weekday breakfast!