Saturday, December 8, 2012

Buckwheat Pumpkin Spice Pancakes (Gluten-Free)

Buckwheat Pumpkin Spice Pancakes

Makes 1 dozen 4-inch pancakes. Buckwheat groats are small seeds from the rhubarb familythat look like tiny pyramids.  Adapted from Tandi Hartle’s recipe.

1 C buckwheat groats

2 C rice milk or almond milk
¼ C cashews
¼ C flax seeds
2 TBL chia seeds
½ C pumpkin puree, canned½ tsp vanilla
1 banana
5 dates
1 tsp cinnamon
¼ tsp cardamom seeds
¼ tsp nutmeg
¼ tsp salt
1 tsp baking soda
1 tsp baking powder
1/8 tsp stevia
dash cloves
dash allspice

  1. Add all of the ingredients to the blender and blend well.  Batter will be very thick.
  2. Set a large skilled on stove and bring to medium-high.  Ladle enough batter to make 3- to 4-inch pancakes.  Cook thoroughly, longer than you would for normal pancakes because these are dense and moist.

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