Wow were these pumpkin pancakes better than I expected! I have been on a buckwheat kick this week and it has been mostly succesful. Buckwheat flour is milled from buckwheat groats - a relative of rhubarb. Buckwheat has nothing to do with wheat so it is a great flour to use if you are cooking gluten free or just looking for an alternative to your traditional flours.
These pumpkin pancakes cooked up fluffy and delicious. We topped ours with a little powdered sugar. Next time I might use toasted pecans. Yum. I hope you enjoy them!
Buckwheat Pumpkin Pancakes
1 c. buckwheat flour 1 t. baking powder 1/2 t. salt 1 t. cinnamon 1 t. pumpkin pie spice 2 T. brown sugar 1 c. milk 1 egg 2 T. oil 1 c. canned pumpkin
Combine dry ingredients together. Combine milk, egg, and oil - whisk. Add wet ingredients to dry ingredients. Add pumpkin. Stir. Cook on a hot griddle over medium heat. Makes about 12 to 15 small pancakes.