pumpkin flapjacks

I cannot get enough pumpkin.  Period.  With the amount of squash and pumpkin I have consumed over the past couple of weeks I am quite surprised I have not turned orange yet.  Although that might give me a nice glow for my upcoming vacation to Hawaii?  Or not so much… but even with the possibility of having an orange hue, I am not giving up pumpkin – ever.

Many recipes of pumpkin pancakes are floating around the web.  Even some gluten free friendly recipes, but most of the gluten free ones call for rice flour, potato starch, etc.  Not exactly the healthiest gluten free flours in existence, but I am sure they yield a perfectly delicious pancake.  So, instead of relying on white flours to create pumpkin pancakes, we used the overly healthy buckwheat flour to add in much-needed protein and fiber.  Thus, pumpkin flapjacks were born!

Pumpkin Flapjacks

makes 8-10 pancakes

  • 3/4c unsweetened vanilla almond milk
  • 1/2c canned pumpkin
  • 1 egg white
  • 1T lemon juice
  • 1/2T honey
  • 1/2c buckwheat flour
  • 1/2c sorghum flour
  • 1t baking powder
  • 1/2t baking soda
  • 1/2t allspice
  • 1/2t cinnamon
  • 1/4t ground ginger
  • pinch of salt
1. In a large bowl, whisk together the almond milk, pumpkin, egg white, lemon juice and honey.
2. In a smaller bowl, whisk together the flours, baking powder, baking soda, spices and salt.
3. Add the dry ingredients into the wet and mix until everything is incorporated.
4. Preheat a griddle to medium-high heat.
5. Either spray the pan with non-stick cooking spray or spread some butter on the top (our preferred method since the brown butter gives the pancakes such good flavor!).
6. Spoon out an equal amount of pancake mix onto the hot griddle, repeating with the remaining mix until done.
7. To keep the cooked pancakes warm, place on a sheet pan and put in a preheated 250′ oven until ready to eat.

Have a gorgeous Fall Sunday, everyone!