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BFL Buckwheat Pumpkin Pancakes Recipe

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This recipe for BFL Buckwheat Pumpkin Pancakes is from Westlake & Walker, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup buckwheat flour
3 packets Splenda
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
Pinch of cloves
Pinch of salt
1 1/3 cup buttermilk (made with 1 1/3T lemon juice, almond milk to fill)
6T egg substitute
1 tsp vanilla extract
3/4 cup fresh cooked or canned solid pumpkin
Directions:
Directions:
In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, spices, and salt.
In another bowl, whisk together buttermilk, eggs, and vanilla, then blend thoroughly.
Pour the liquid ingredients over the dry ingredients and mix, stopping when everything is just combined. With a rubber spatula, gently fold in pumpkin.
Spray skillet and spoon 1/4 batter onto skillet for each pancake. Sprinkle a few pecans on each pancake. When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancake over with a spatula and cook until bottom is golden.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
1 serving: 140 cal/25 carb/8p

 

 

 

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