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

buckwheat and pumpkin gluten free pancakes

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.
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Gluten-Free Buckwheat & Pumpkin Pancakes

  • Author: Ross
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35

Ingredients

Scale
  • 1 1/2 cups buckwheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • ½ teaspoon ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ medium sized pumpkin or butternut squash
  • 2 tablespoons ground flax seeds
  • 2 tablespoons brown rice syrup/rice malt syrup
  • 2 cups almond milk
  • 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

  • Optional other toppings include chopped nuts & seeds, lemon & orange juice (freshly squeezed), rice malt syrup/brown rice syrup

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Enjoy and let me know your topping variations!
Ross

P.S. Take a look at the Alkaline Recipe System. With hundreds of easy-to-prepare Alkaline recipes PLUS 7 goal-based meal plans each with itemized shopping lists (for goals including weight loss, more energy, better digestion, clearer skin and more) – it makes reaching your health goals SO easy!

 


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Recipe rating
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  1. Novella Reply

    I would love to have the recipe. Please and thank you.

  2. Joyce Reply

    Please send low acid new letter

  3. Kelly Martin Reply

    Where’s the recipe ?

  4. Stephanie Reply

    Hi Ross or anyone else,

    How do I get the gluten free buckwheat pancake recipe?

  5. Vonnie greene Reply

    My husband had his stomach removed because of cancer and no has ulcers in his esophagus so has to be on very low acidic diet. Are buckwheat pancakes low in acidity?

  6. Deborah Reply

    Can’t find the recipe for the buckwheat pancakes. Can you please direct me?

    Thank you!

  7. Lorellyn Reply

    Hi Ross
    I am also after the recipe but there are no details to be found. Is there a broken link somewhere?

  8. Julie Jones Reply

    Hi,

    I’ve just found your site the following an alkaline way of life diet and am looking for breakfast ideas.
    I can’t find the recipe for #205 Gluten Free Buckwheat and Pumpkin pancakes.
    Please can you point me in the right direction.

    Many thanks

  9. April Dekens Reply

    Hello Ross!
    Is Carob alkaline?
    How about vanilla?

    • ross Reply

      Hey April

      Vanilla is not particularly strongly alkaline (it’s not contributing to alkalinity), but it can be used as it’s not acidic per se. Good for flavour, not so much providing health benefits per se.

      Carob contains sucrose, of course, so is acid forming, but can be used in moderation.

      Ross

  10. 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. 🙁

  11. 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?

  12. 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!

    • Trisha Reply

      How many serves are in the pancake recipe?

      • ross Reply

        Makes about 8 pancakes, but depends on how big you make them of course 🙂

  13. jan Reply

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

  14. 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.

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