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Buckwheat and Acorn Squash Pancakes Recipe

For Calvin’s special day, I made a slight variation of my standard pancake recipe.  In fact I love this recipe because I can make all sorts of pancakes: banana pancakes, pumpkin pancakes, berry pancakes, oh the list goes on…A Bear for Breakfast

I tweaked the basic banana pancake recipe by substituting buckwheat flour for the spelt/brown rice flour.  Instead of milk, I used plain whole milk yogurt.  Instead of a banana, I used half of a baked acorn squash.

The great thing about these pancakes is that they’re gluten-free–perfect for anyone with grain allergies, crohn’s disease, celiac disease, or diabetes.  For more information on how gluten (found in many grains) is linked to inflammation and many health disorders, check out the Succulent Sanctuary and Deflame.com’s free pdf download of Deflaming Guidelines.

BUCKWHEAT ACORN SQUASH (or PUMPKIN)  PANCAKES

(Note: Makes about 6 servings of  6 inch-diameter pancakes.  I usually double the recipe and store the extra pancakes to reheat the next day.)

  • 1 c. buckwheat flour
  • 1 T. sucanat (you can substitute with turbinado sugar, molassas, or honey)
  • 1 1/2 tsp. baking powder (I use aluminum-free)
  • 1 egg (from a free-range chicken)
  • 1/2 c. milk
  • 1/2 c. whole milk yogurt or buttermilk
  • 1 T olive oil or coconut oil (it tastes BEST with coconut oil)
  • 1/4 cooked acorn squash or 1/4 c. canned pumpkin
  • 1 tsp. butter

Mix dry ingredients.  Create a divot/hole in the dry ingredients and pour in milk, yogurt, squash/pumpkin and liquefied coconut oil (must be above 76 degrees F).  Separately, beat egg, then pour in.  Mix ingredients until well blended (2-3 minutes on medium speed).

(Note: This batter is pretty thick with buckwheat–depending on your altitude and humidity.  You can thin it down with more milk, or from the start, you can use half buckwheat and half brown rice flour for thinner and lighter pancakes).

In a cast iron skillet (or griddle iron), turn to medium-low heat.  Add butter and coat pan surface.  Once warm, pour in pancake batter until the cake is 6″ diameter.  Once it bubbles and sets on top, and edges are a golden brown, flip and cook other side for only 1/4 of the time compared to the other side.

I love to serve these with butter.  If you want a little extra sweet, heat up a small bowl of pure maple syrup and add a dash of cinnamon.  You will never eat plain maple syrup again, for the rest of your life because this is so incredible!  Serve maple syrup over chopped pecans for some extra crunch and sweet, nutty flavor.

Serve and devour, immediately.  Bon appétit!

Note: for fun pancake shapes, I recommend using a plastic squeeze bottle.  I used something like this…

ketchupThe squeeze bottle gives you control over batter flow and amount, but you’ll want to make certain the tip is wide enough for thick batter.

To  make the fun bear face in the top photo, I squeezed out a large pancakes, and smaller ones that were closer to 3 inch diameter.  I also made a small one for the bear’s nose.

The squeeze bottle is great for making letters, numbers, or more creative shapes, with the aid of a cookie cutter.

So, be creative and enjoy.

Don’t be surprised if you get a reaction like this:

Breakfast5

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4 Responses

  1. Yum! Thanks so much for sharing that recipe. :)

  2. I made your pancakes with leftover acorn squash ~ they were wonderful!
    Thanks!

  3. [...] loosely followed a recipe from Traveling with Baby that I found via good ‘ole [...]

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