Pumpkin Spice Buckwheat Pancakes

For the longest time I was a pancake hater, they really brought nothing to the table for me. I think the main reason why I disliked them was because in middle school and high school my club swim team would have a pancake breakfast to raise money for apparel and team trips. The team was in charge of the cooking. I somehow always ended up manning the pancake making and flipping. Mind you we all attended morning practice before having to cook for all our family and friends so you could imagine we were hungry.

I think I always ended up stuffing my face with all the failed chocolate chip pancakes and subsequently feeling sick to my stomach and proclaiming, I am never eating pancakes again! And I didn’t until the next year rolled around.

I honestly don’t think I have a pancake since those days, until I decided to make buckwheat pancakes and it changed my life for the better.

Talk about a tangent I just went on! I guess I should share the recipe with you now.

Pumpkin Spice Buckwheat Pancakes:
buckwheat pancakes
Makes 4 pancakes (this depends on how big you make them)
serves: 2 or one very hungry person

1/2 cup Hodgson Mill Buckwheat Flour (or any buckwheat flour of choice)
1/2 tsp baking powder
1/2 tsp. pumpkin spice
1 tbsp brown sugar
1/2 tsp salt
1 egg beaten
1/2 cup plain unsweetened almond milk (I have used vanilla unsweetened you can’t tell a difference)
1 tbs melted butte

1.) Heat skillet on medium heat.
2.) Mix all dry ingredients together and then mix in wet.
3.) Spray skillet with non stick cooking spray.
4.) Drop a 1/4 cup of batter onto heated skillet, wait for the mixture to bubble and flip over cook until golden brown.
5.) Top pancakes with whatever you like, I am a big fan of banana, peanut butter, chia seeds and a drizzle of syrup over top.

Do you like pancakes?

Do they bring back memories of any sort for you?

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