Buckwheat Pumpkin Pancakes

Having recently given Gluten Free Goddess’ Pumpkin Bread a try, I had some leftover canned pumpkin sitting in the fridge. What to do with this unspecified amount of yummy pumpkin? Slather it with syrup and soy yogurt of course! To capture the syrup in action, we had some fun figuring out the photo sequence option on the camera.


  • 1 cup buckwheat flour (Don’t be fooled by the wheat in this flour’s name. It has no gluten.)
  • 2 T Sugar
  • 1 t baking powder
  • 1/2 t salt
  • ~1 cup water or milk (rice, soy, almond, etc.)
  • 1 egg beaten (or egg substitute)
  • 1 t vanilla extract
  • Leftover pumpkin filling


  • Preheat a cast iron fry pan on medium heat
  • Mix dry ingredients together in a large mixing bowl
  • Beat egg in a medium mixing bowl
  • Mix wet ingredients and pumpkin with the egg (be careful not to add too much water)
  • Pour into dry ingredients
  • Mixture should be runny enough to create a smooth surface when poured on a fry pan
  • Pour ~1/2 cup into fry pan and flip when browned and bubbles start to rise in the middle of the cake
  • Stack on a plate while cooking



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