Pumpkin Buckwheat Pancakes are a seasonal treat you can feel good about. After gorging yourself on Snickers, Milky ways, Twix and Milk Duds you may need something to help curb the guilt of raiding your kids candy bowel. Below is a recipe from CTS Sports Dietitian - Alicia Kendig
Buckwheat and pumpkin are both loaded with fiber, vitamins and minerals, and since buckwheat is a fruit seed and not a cereal grain, it is a great alternative for people who are allergic to wheat. Vegetarians and all active individuals will also benefit from the fact that buckwheat is a great non-animal source for all eight essential amino acids. It’s also rich in both soluble and insoluble fiber, making it a great resource for people seeking to manage their cholesterol and blood sugar levels.
The pumpkin in this recipe is packed with beta-carotene, which is converted to Vitamin A – a well-known antioxidant – in the body. Besides being good for maintain your eyesight, cconsuming beta-carotene from pumpkin and other orange vegetables like squash, carrots, and sweet potatoes, may lower your risk of developing certain types of cancer and may provide some protection against heart disease.
Together these two ingredients provide a sweet tasting, moist, delicious and filling breakfast option. Whole grains and natural fruits will fill you up more than plain pancakes or waffles.
Ingredients: Serves 2
1 cup buckwheat flour
2 Tbsp packed brown sugar
1½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp freshly grated nutmeg
Pinch of cloves
Pinch of salt
1 1/3 cup low fat buttermilk
2 large eggs or egg substitute
1 tsp vanilla extract
¾ cup fresh cooked or canned solid pumpkin or TJ's Pumpkin Butter
Directions:
In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, spices, and salt.
In another bowl, whisk together buttermilk, eggs, and vanilla, then blend thoroughly.
Pour the liquid ingredients over the dry ingredients and mix, stopping when everything is just combined. With a rubber spatula, gently fold in pumpkin.
Spray skillet and spoon ¼ batter onto skillet for each pancake. When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancake over with a spatula and cook until bottom is golden.
Enjoy with Maple Syrup or Fruit Topping
Buckwheat and pumpkin are both loaded with fiber, vitamins and minerals, and since buckwheat is a fruit seed and not a cereal grain, it is a great alternative for people who are allergic to wheat. Vegetarians and all active individuals will also benefit from the fact that buckwheat is a great non-animal source for all eight essential amino acids. It’s also rich in both soluble and insoluble fiber, making it a great resource for people seeking to manage their cholesterol and blood sugar levels.
The pumpkin in this recipe is packed with beta-carotene, which is converted to Vitamin A – a well-known antioxidant – in the body. Besides being good for maintain your eyesight, cconsuming beta-carotene from pumpkin and other orange vegetables like squash, carrots, and sweet potatoes, may lower your risk of developing certain types of cancer and may provide some protection against heart disease.
Together these two ingredients provide a sweet tasting, moist, delicious and filling breakfast option. Whole grains and natural fruits will fill you up more than plain pancakes or waffles.
Ingredients: Serves 2
1 cup buckwheat flour
2 Tbsp packed brown sugar
1½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp freshly grated nutmeg
Pinch of cloves
Pinch of salt
1 1/3 cup low fat buttermilk
2 large eggs or egg substitute
1 tsp vanilla extract
¾ cup fresh cooked or canned solid pumpkin or TJ's Pumpkin Butter
Directions:
In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, spices, and salt.
In another bowl, whisk together buttermilk, eggs, and vanilla, then blend thoroughly.
Pour the liquid ingredients over the dry ingredients and mix, stopping when everything is just combined. With a rubber spatula, gently fold in pumpkin.
Spray skillet and spoon ¼ batter onto skillet for each pancake. When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancake over with a spatula and cook until bottom is golden.
Enjoy with Maple Syrup or Fruit Topping
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