Pumpkin is everywhere at the moment! Even at the stores here in Australia, strangely enough…it’s a bit early for pumpkin to be in season here but hey, I’m not complaining! I love pumpkin 😀
There’s recipes floating around everywhere using pumpkin spice, like this pumpkin nog at Healthy Happy Life or this pumpkin spice porridge at Unconventional Baker. It’s not hard to see why I’ve been inspired to make my own pumpkin spiced foods – and buckwheat pancakes are the perfect food to add a touch of pumpkin & spice 🙂
Pumpkin buckwheat pancakes
To spice things up even more, I made some pumpkin spice nicecream to top these pancakes with. I find buckwheat pancakes can be a bit dry (but if the batter is too wet, the pancakes become non-flippable!) so I always add some sort of sauce/syrup. Nicecream works perfectly too, and I think I will be topping my pancakes with nicecream from now on!
If you are like me and don’t live in the US, you might not be able to find pumpkin spice mix. Fear not, as it is very easy to make yourself – just mix together 4 parts cinnamon, 2 parts ginger, 1 part nutmeg and 1 part allspice. I know, easy, right?!
Pumpkin Buckwheat Pancakes
- 1 cup plant milk or water
- 1 2/3 cups buckwheat flour
- 2 1/2 tsp pumpkin spice
- 1 ripe banana
- 3/4 cup pumpkin purée
- Combine all ingredients in a high-speed blender until smooth.
- Preheat nonstick (I use cast iron) frying pan.
- Pour 2tbs of batter for each pancake, spread out slightly with the back of a spoon.
- Fry for 2-3 minutes, flip and fry for another 2 minutes.
- Continue with the remaining batter.
- Top with pumpkin spice nicecream.
To make pumpkin spice nicecream, in a high speed blender combine 2 frozen bananas, ½ cup pumpkin puree, 1½ tsp pumpkin spice.