Alkaline Recipe #205: Gluten-Free Buckwheat & Pumpkin Pancakes

buckwheat and pumpkin gluten free pancakes
Article by ross

This is a great warming, filling, simple breakfast that really feels like a treat!

Packed with potassium, and anti-inflammatories, it’s supportive of the kidneys while also giving a decent punch of fibre and protein too.

This is a great one for a weekend treat, while still being alkaline and healthy and with zero gluten, fructose, processed foods or acid-forming foods.
 

Gluten-Free Buckwheat & Pumpkin Pancakes
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Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Ingredients
  1. 1 1/2 cups buckwheat flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon sea salt
  4. ½ teaspoon ginger
  5. ¼ teaspoon allspice
  6. ¼ teaspoon nutmeg
  7. ½ teaspoon cinnamon
  8. ½ medium sized pumpkin or butternut squash
  9. 2 tablespoons ground flax seeds
  10. 2 tablespoons brown rice syrup/rice malt syrup
  11. 2 cups almond milk
  12. 2 tbsp coconut oil
Instructions
  1. Start by making the pumpkin puree: peel and chop the pumpkin into 3/4 in chunks and steam for 15 minutes until soft, and then blend until smooth with a little coconut oil.
  2. Combine the flour, baking powder, salt and spices in a large bowl and set aside.
  3. Now combine the pumpkin, flax, rice malt syrup and almond milk in a small bowl and whisk until smooth.
  4. Pour the dry ingredients into the wet, and whisk further until well combined. Let the batter stand for ten minutes.
  5. Set a large pan over medium-low heat; coat it generously with coconut oil
  6. Once it has reached a reasonably hot temperature (i.e. not cold) and spoon a large spoon of the batter into the pan.
  7. Cook until bubbles start to form, then flip and cook on the other side until brown.
  8. Repeat with the remaining batter, adding more coconut oil or butter for each batch.
  9. Serve immediately with coconut yoghurt, fruit or the topping of your choice!
Notes
  1. Optional other toppings include chopped nuts & seeds, lemon & orange juice (freshly squeezed), rice malt syrup/brown rice syrup
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Enjoy and let me know your topping variations!
Ross

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  1. Mitzi Campbell Reply

    I wanted to love this… but the comment regarding the inability to cook through is correct. These never cook through. They are mushy. The taste is alright, but the insides never get beyond the dough phase no matter how long you cook or how thin you make them. They also look nothing like the photo. They are somewhat green and very dark and look a lot like a piece of scrapple, if you can get the outsides to cook enough. I had some mild success with a thin olive oil spray instead of the coconut oil on the pan. They seem to sop up the coconut oil and that makes it worse. If there are any suggestions to adjust this recipe, I’d be willing to try again, but as is… I’m sorry to say; this doesn’t work. 🙁

  2. Elaine Reply

    As a short cut, couldn’t canned pumpkin be a substitute for fresh? How much pumpkin puree do you use in this recipe?

  3. Russell Spurlock Reply

    These are DELICIOUS, but no matter how long I cook them, they remain wet and soggy on the inside… even if I make them wafer thin
    I suspect the pumpkin is the culprit. What’s the measure on the pumpkin puree in cups? I feel like I must have overdone it.
    Thank you!

  4. jan Reply

    How many cups of pumpkin do you get from 1/2 a pumpkin?

  5. Deb Reply

    My husband has just been diagnosed with Tyoe 2 diabetes. We are struggling to find things he can eat. Trying to do low carb. No grains, sugars, ‘white foods’ etc. Will any of these recipes work for diabetes? We’ve already found out oatmeal spikes his blood sugar. All this time we thought oats were healthy. Any suggestions would be appreciated. Thanks.

  6. Pingback: Seven WARM Nourishing Alkaline Breakfasts for Cold, Wintery Mornings - Live Energized

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