Pumpkin Buckwheat Gluten-Free Pancakes
I have a couple of confessions to make, the first one being the fact that since I grew up in El Salvador (Central America), I never saw a real pumpkin until I came to the US and saw one for the first time in North Carolina. Because of this, and because I noticed that majority of people used pumpkins for Halloween decorations, it was always very weird for me to even consider cooking a pumpkin, especially because they look so bulky and hard to deal with. However, as years went by and places such as Starbucks started adding drinks such as Pumpkin Spice Frapuccinos and Lattes, then my curiosity started growing for pumpkins.
It wasn’t until this year, 2017, that I actually dared getting a couple pumpkins and making complicated pumpkin recipes, cooking pumpkins can’t possibly be easy, I used to think. But not anymore. After making a Vegan Pumpkin Pie, making anything with pumpkin would be extremely easy.
The second confession is that I made these delicious pumpkin pancakes and I became addicted to them. They were gluten free and I figured they tasted the best when they’re crispy on the outside. They are quite addicting because of that. All they have is buckwheat groats, 1 banana, chia seeds, cashew milk, vanilla, pumpkin, salt and pumpkin pie spice. I can’t believe making pumpkin dishes was this easy!
Buckwheat Benefits
According to Dr. Axe, these are the benefits of Buckwheat. It’s an excellent food for losing weight and getting tons of nutrients.
- Improves Heart Health By Lowering Cholesterol and Blood Pressure Levels.
- Contains Disease-Fighting Antioxidants.
- Provides Highly Digestible Protein.
- High Fiber Content Helps Improve Digestion.
- Can Help Prevent Diabetes.
- Doesn’t Contain Gluten and Is Non-Allergenic.
- Supplies Important Vitamins and Minerals.
Scroll down to see the ingredients and the process!
BUCKWHEAT GROATS
- 1 cup buckwheat groats (soak for at least 8 hours or overnight)
- ½ of a small pumpkin (baked at 350 degrees for 1 hour)
- 1 ripe banana
- 1 tablespoon Chia seeds (soaked for at least 8 hours)
- ½ cup cashew milk
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- While you’re preparing the batter, warm up a non-stick pan at medium heat. You will not add any oil, so you need to make sure pan is non-stick and gets hot enough before you scoop your batter.
- Blend all ingredients in a high-speed blender.
- Using a ¼-cup, scoop the batter on the hot pan. Cook for at least 1-2 minute on each side. If you like them crispy like me, cook them for longer until you reach desired crispiness.
