Pumpkin Buckwheat Pancakes with Spiced Apple Topping

Here’s a distraction {or some comfort} if you need it the morning after Election Day – fluffy delicious pumpkin pancakes that will give make you feel as if you’re eating a comfort food but will actually give you plenty of nutrients. Bonus: if you add the toppings I recommend below instead of maple syrup, you’ll be keeping your blood sugar from crashing and releasing excessive adrenaline and cortisol (aka less anxiety and stress).

Sunday is still usually a pancake days in the Jones household. We regularly enjoy my original buckwheat oat pancakes (with a pumpkin option), almond flour banana pancakes, and super chocolatey protein pancakes but, this fall I thought the former needed a huge pumpkin boost!


These pancakes are still as perfect as the original for a pre-workout breakfast. If you plan to eat them as a post-workout meal, I recommend preparing with soy milk for a bit of added protein. You can then pair a serving with an egg, plain yogurt, or plain soy yogurt for added protein. I recently made some no sugar added “apple-pie” filling to make it scream fall even more so, I have included that short recipe too! To make them healthiest, top with this apple compote as well as nuts or a nut butter rather than maple syrup.

Below, share your favorite type of pancakes or your favorite pancake toppings! Love to hear what everyone else loves!

Apple “Pie Filling”

Ingredients:

  • 2 large apples (such as braeburn, fuji, gala)
  • 2 tsp pumpkin pie spice
  • 2 tsp vanilla extract
  • 4 tbsp water

Directions:

  • Heat a medium to large saucepan over medium, add apples and cover
  • After 2-3 minutes, add pumpkin pie spice and 2 tbsp water, stir and cover
  • After 2-3 more minutes, add vanilla extract, 2 tbsp water and stir
  • Cover and let cook an additional 5-7 minutes on very low heat

Buckwheat Oat Pumpkin Pancakes (V, GF, DF)


Makes 8-16 Pancakes depending on size

Ingredients:

  • 1 1/2 C (180 grams) buckwheat flour
  • 1 C (80 grams) quick oats
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1 C pumpkin puree
  • 1 tsp vanilla extract
  • 1 tbsp chia seeds
  • 2 1/2 C almond or soy milk
  • Optional toppings of choice

Directions:

  • Mix together all of the dry ingredients (except chia seeds) in a medium bowl.
  • In another bowl, mix all of the wet ingredients plus the chia seeds together. Add to the dry and whisk until you have a smooth consistency (do not over mix though!)
  • Pour a slightly heaping 1/4 – 1/2 cup at a time onto a cast iron or non stick pan over low-medium heat (closer to medium on my gas stove). You should know your own pans well enough to determine whether or not they need a very quick spray of cooking spray*.
  • Add toppings right after pouring batter into pan.
  • As with any pancake recipe, one you start to see bubbles form on top, flip the pancake.
  • As soon as pancake(s) are flipped, cover the pan and turn off heat. The cooking process should be complete within one minute
  • Top with apple compote and enjoy!

*If you do use spray, I recommend organic/natural canola or olive oil sprays to avoid unnecessary chemicals with the propellant. I like Trader Joe’s brand olive oil spray. We also use the “Misto” re-useable spray bottle that you pump air into easily to create pressure.

4 thoughts on “Pumpkin Buckwheat Pancakes with Spiced Apple Topping

  1. These look great! I haven’t used buckwheat flour in a while but I love how rustic it tastes! You also picked like my top red apple choices in your example list haha. I love those varieties

  2. Pingback: Healthy Gingerbread Muffins | Eat Real Live Well

  3. Pingback: The Easiest Fluffiest Vegan Pancakes | Kelly Jones | Philadelphia Sports Nutrition

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