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Grain-free Pumpkin Pancakes

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GrainFreePumpkinPancakes

We are having a huge storm right now. There are about 10 inches of snow out there, and it’s still coming down heavily. The girls are all dressed up in snowsuits, boots and gloves, as we speak, pulling each other in the sled, and making snow angels. Healthy Grain-free Pumpkin Pancakes seemed like the perfect lunch on a cold day like this.

A few months ago I discovered that buckwheat is not a grain, but a seed. This got me so excited, since more and more we’ve been eating grain-free. I decided to make pancakes with buckwheat flour for Go Ahead Honey, but I didn’t want them to really taste like buckwheat. So I combined the buckwheat flour with almond meal flour, pumpkin, and a lot of eggs. The thing about grain-free flours, like coconut flour and almond meal flour, is that they need a lot of eggs.
I had been trying to create a grain-free and egg-free pumpkin cake since Heather announced her pumpkin theme for Go Ahead Honey. I finally gave up; they just never cooked through, leading me to think that you can either have egg-free baked goods or grain-free baked goods, but not both. If you know of some breads or cakes that are both, please tell us in the comments. For now, I’m going to stick to one or the other 🙂
Thank you Heather for hosting, and I can’t wait to see the roundup! Cheers, Kelly

Grain-free Pumpkin Pancakes

Add to blender or food processor:
6 eggs
1 cup pumpkin puree
1/4 cup coconut milk
1/4 cup honey

1 tbsp vanilla extract

2 tbsp coconut oil or ghee
Puree.
Add:
1/4 cup, plus 2 tbsp buckwheat flour
1 cup almond meal flour
2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
Puree.
Pour onto pre-heated skillet.
I grease mine with coconut oil (big surprise, lol)
Spread the batter out some using the back of a spoon.
Top with applesauce or your favorite pancake topping.
“Buckwheat is actually not related to wheat at all. Buckwheat is a bush-like plant, which comes from the same family as rhubarb. Buckwheat flour is made from the triangle-shaped seed, or fruit, of the plant. The seed is similar to a sunflower seed, with a small seed inside a hard outer hull. This tiny seed is what the buckwheat flour is made from. This seed may be tiny, but it is mighty powerful when it comes to nutrition.

Buckwheat has a high concentration of all the essential amino acids, which even whole-grain wheat can’t claim. Buckwheat especially contains high levels of lysine, threonine, tryptophan and the sulpher-containing amino acids. Our bodies cannot make most of these amino acids, so we have to get them through our food sources.” –Delicious Gluten-free Baking

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  2. Another delicious & tempting recipe!
    Though it will can be challenging to prepare without eggs…Will have to divide everything by 2 and find a proper egg replacement.
    Buckwheat is kind of starchy and holds pretty well…Maybe I can just omit the eggs and see how it goes.
    Funny you mention the buckwheat flour cookbook, I just got it in the mail today ;).

  4. Ooooh, we are having breakfast for dinner tonight. I know my youngsters would love these! I’m gonna get a pumpkin in the oven right now. Thanks!

  6. These look so good – I love pumpkin. I haven’t had a pancake in so long – this is going on my ‘to make’ list.

    Had to stop by and tell you I made my very first coconut flour recipe today. At first, I was a little unsure what I thought but after a few bites I fell in love. It’s so fabulous.

  7. I came to the same conclusion recently. I made 100% buckwheat flour pancakes (i.e. no other meals or flours), and I tried doing it without eggs. No go. I tried doing it with 2 eggs per cup of buckwheat flour, and that was “ok” but the key number for me was 3 eggs to every cup of BW flour. I made Buckwheat pancakes with kabocha and they were delicious 🙂

  10. Those are just gorgeous! I can’t imagine a prettier pancake. 🙂 Grainless is very good. Interestingly enough, I really enjoy buckwheat pancakes and found them easy to make with the average number of eggs, but I have a sensitivity to buckwheat. I liked the heartier taste and know some folks who use buckwheat flour as their regular gf flour.

    I am still over the moon over you Skyping into our support group meeting last night! Your were awesome and I’ve been getting emails, voice mails, FB messages, etc. all day telling me so. 🙂

    Shirley

  14. As my dad would say with a smile, “These look good enough to eat!”

    I make pancakes and waffles with single whole grain gluten free flours, not a long list of flours. They do have eggs though. I am calling buckwheat a grain here, because I use it like a grain. Now I need to go add pumpkin to them. 🙂

  15. I made these Sunday morning for my son. They were delicious! However, I had to tweak the recipe a bit as the batter was extremely runny. I added a little more buckwheat flour and that seemed to do the trick.

  16. We have had these twice the past week! Thank you for sharing the recipe! They are so yummy! I like that you added a little buckwheat flour to help lighten the pancake up and use less of the expensive almonds. I’m going to try and soak the buckwheat flour first next time to help with breaking down the phytates.

    Thanks again!

  18. These pancakes are simply awesome. We had them on Thanksgiving morning exactly as the recipe called for (using coconut oil option). Now today, Christmas morning, we had them again, but this time my husband made apple pancakes instead. He subbed applesauce for the pumpkin puree in the batter, and after cooking topped them with sauteed apple and warmed maple syrup–they were heavenly! This is our go-to pancake recipe for sure!

  20. Oh my word. I will eat ANYTHING pumpkin, and I LOVE pancakes!! One thing, though: I’ve tried making almond flour and it didn’t work out very well, and it’s so expensive to buy. Could I use anything else? Maybe more buckwheat?

  21. I bet another flour would work, but I can’t say for sure because I’ve never made them any other way. Let me know how it works out 🙂

  24. Do you think I could use coconut instead of buckwheat, up the egg by two and bake it in a loaf pan to make pumpkin bread? I really want a delicious grain free pumpkin bread recipe!

  26. My husband is currently making these yummy looking pancakes and just asked me if it was supposed to be a tablespoon of vanilla?

  27. Made these this morning – didn’t have buckwheat though so just used Bob Mill’s all purpose GF flour. Were still good – dense enough to be filling but still cook through completely! thanks for a great recipe!

  28. Oh my, thank you. We made these for my daughter with severe grain allergies, and they were LOVELY. My son too, licked his lips. Fat & delicious, just how a puffy pancake should be. We can’t do nuts, so I substituted the almond flour with a further 1/2 c. buckwheat and 1/2 c. quinoa flour and added a couple tablespoons of water. They came out excellently. Again, thank you for taking the time to love on your own little people and ours too!

  29. Oh, I LOVE you for this! I have not been able to eat pancakes in years. I don’t have any severe allergies, but just don’t do well with processed grains, wheat in particular. I just enjoyed the most delicious pancake breakfast I can remember! And since they have pumpkin and almond in them, they’re even better than what I used to make. I made my own almond milk recently, so I substituted some of the leftover almond meal for part of the almond flour, and it came out GREAT! On to cookies and persimmon pancakes! <3