- 1/2 cup buckwheat groats
- 1/2 cup oats
- 15 oz (or up to 2 cups) pumpkin puree
- (optional) a pinch of salt
- about 1-2 Tbsp flax seeds
- 1/4 cup water
- 2 Tbsp blackstrap molasses
- (optional) 1 tsp – 1 Tbsp honey or maple syrup
- (optional, but recommended) about 1/2 cup cranberries, 1/2 cup diced apple, or 1/4 cup cranberries & 1/4 cup diced apple
- Grind buckwheat and oats into a flour (or you can just go ahead and use buckwheat flour and/or oat flour, if it is available to you).
- Mix together with salt (if using salt).
- Blend flax seeds and water together and let sit in a small bowl or a cup for 5-10 minutes.
- Mix together dry mix, flax mix, pumpkin puree, molasses, and honey or maple syrup.
- A thick batter should be formed, more like a thin dough. If it is too thick and dry, add some water, or more pumpkin puree or some applesauce if it is available.
- Mix in fruit.
- Mix well.
- Heat a frying pan or skillet.
- Pour on some oil (I use coconut oil, which is sometimes liquid but often thick especially in cooler weather, and needs to be melted like butter.).
- Heat oil.
- Scoop (your batter should be thick enough that it would be more practical to scoop than pour, but if it is thin enough to pour, it may be OK) your batter into the frying pan and spread it thinner.
- Cover and cook over medium (or around medium) heat for 5-10 minutes or until it is solid/cooked on one side and begins to get solid/dry on top.
- Flip and cover. Cook about 3-5 minutes more.
Note: If you know how to make pancakes, which you probably do, cook it similar to how you would cook a pancake, but covered and for a few minutes longer than you might cook quick pancakes (5-10 minutes). These won’t bubble or raise like regular pancakes, which have baking powder or baking soda usually, but they are delicious.
This made 4 pancakes plus a small one, so 5 pancakes. The amount you will make depends on the size of your pancakes and the measurements of ingredients used.