Pumpkin Spice Buckwheat Pancakes

Contrary to its name Buckwheat is not wheat, and not related to the wheat family. Actually, it is a fruit and full of protein and all eight amino acids, vitamin B, High in Fiber, and according to the USDA keeps glucose levels in check better than any other carbohydrate! The caution if you are Celiac or Gluten intolerant is to watch out for buckwheat flours mixed with wheat flour.

Pumpkin Spice Buckwheat Pancakes
These Pancakes will blow you away! They are SOOOOOOO light, like pumpkin clouds, even though the buckwheat makes them a darker color. 


1 cup buckwheat flour
2 Tbsp packed brown sugar

1 1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 1/3 cup buttermilk* (don’t have, see recipe below for making buttermilk using milk and vinegar)
2 large eggs
1 tsp vanilla extract
3/4 cup fresh cooked or canned pumpkin (I used PCC's Organic Spiced Pumpkin)

If not spiced add: 

1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
Pinch of cloves

Directions:

In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, (spices, needed), and salt. 
In another bowl(or in same measuring container I already made the buttermilk in), 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.
Fold in pumpkin.
Spoon 1/4 batter onto buttered or coconut oiled skillet for each pancake. Pancakes are to be flipped when the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open. 


Serve with butter and real maple syrup, plain yogurt and raspberry jam, or apple butter.  

Homemade Buttermilk

1 1/3 Cups Milk  
1 Tablespoon + 1 Tsp white vinegar or lemon juice

Place the white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the 1 1/3 cup line.Let stand for five minute.