Pumpkin Buckwheat Pancakes
Why buckwheat? Buckwheat is not a grain but is considered a fruit seed and part of the rhubarb family. This high-performance grain has many health-boosting nutrients and phytochemicals. Phytochemicals are compounds produced by plants that protect cells from damage that could lead to cancer. In addition, this seed is the richest source of rutin, an antioxidant touted to cut your risk of cardiovascular disease, blood clots, inflammation, and blood pressure. Buckwheat is also a natural source of D-chiro-inositol. Inositol assists in the body’s crucial function of cellular growth. It is a type of sugar that aids in the body producing insulin.
Ingredients
- 3 tablespoons of ground flaxseed
- ½ cup unsweetened applesauce
- 1 cup canned pumpkin or steamed pumpkin
- 2 cups plant-based milk
- 2 cups buckwheat flour(you can sub oat flour but why bother when you read about all those wonderful benefits : ))
- ½ teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 2 tablespoons apple cider vinegar
Instructions
- In a large bowl, mix flaxseed, applesauce, pumpkin, and milk.
- Add flour through apple cider vinegar. Mix until well combined.
- Heat a non-stick skillet or pan over medium heat. Gently pour batter into a circular size. Flip after 2 minutes and continue to cook for an additional 2 minutes.
- Repeat with the remaining batter.