Buckwheat pumpkin pancakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 109.7
- Total Fat: 3.6 g
- Cholesterol: 35.8 mg
- Sodium: 254.9 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 1.7 g
- Protein: 3.8 g
View full nutritional breakdown of Buckwheat pumpkin pancakes calories by ingredient
Introduction
Hodgson Mills Buckwheat Pancake Mix Doctored up to a more Seasonal Thanksgiving, Christams Fall Flavor...Buckwheat and pumpkin are both loaded with fiber, vitamins and minerals, and since buckwheat is a fruit seed and not a cereal grain, it is a great alternative for people who are allergic to wheat. Vegetarians and all active individuals will also benefit from the fact that buckwheat is a great non-animal source for all eight essential amino acids. It’s also rich in both soluble and insoluble fiber, making it a great resource for people seeking to manage their cholesterol and blood sugar levels.
The pumpkin in this recipe is packed with beta-carotene, which is converted to Vitamin A – a well-known antioxidant – in the body. Besides being good for maintain your eyesight, cconsuming beta-carotene from pumpkin and other orange vegetables like squash, carrots, and sweet potatoes, may lower your risk of developing certain types of cancer and may provide some protection against heart disease. Hodgson Mills Buckwheat Pancake Mix Doctored up to a more Seasonal Thanksgiving, Christams Fall Flavor...
Buckwheat and pumpkin are both loaded with fiber, vitamins and minerals, and since buckwheat is a fruit seed and not a cereal grain, it is a great alternative for people who are allergic to wheat. Vegetarians and all active individuals will also benefit from the fact that buckwheat is a great non-animal source for all eight essential amino acids. It’s also rich in both soluble and insoluble fiber, making it a great resource for people seeking to manage their cholesterol and blood sugar levels.
The pumpkin in this recipe is packed with beta-carotene, which is converted to Vitamin A – a well-known antioxidant – in the body. Besides being good for maintain your eyesight, cconsuming beta-carotene from pumpkin and other orange vegetables like squash, carrots, and sweet potatoes, may lower your risk of developing certain types of cancer and may provide some protection against heart disease.
Number of Servings: 12
Ingredients
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1 1/2 Hodgson Mills Buckwheat Pancakes (or equal substitute brand)
2 eggs
2 TBSP Canola oil
1 cup milk
1/2 cup libbys pumpkin puree (or sub w/another brand)
1 tsp Cinnamon (or pumpkin spice, my family doesn't like nugmeg, or cloves it's to spicy for my kids but you may like it expert)
2 tsp Vanilla extract
pinch of salt
1/2 tsp baking soda
1 1/2 tsp baking powder
2 tbsp slenda brown sugar
(*Suggested toppings 2 TBSP cool whip free or lite pancake syrup, 2 tsp pecans. Optional add ins raisins, cranberries in mix. ***Don't forget to add in your nutrition tracking separately any optional toppings and addtional ingredients as the recipe is just for the pancake***)
Directions
1. In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, spices, and salt.
2. In another bowl, whisk together milk, eggs, and vanilla, then blend thoroughly.
3. Pour the liquid ingredients over the dry ingredients and mix, stopping when everything is just combined. With a rubber spatula, gently fold in pumpkin. (*If your short on time just dump in everything into a bowl and mix with whisk I do this when I 'm in a hurry and we couldn't taste or see a difference.)
4. Set stovetop on med to med-low high heat so they cook all the way thru.
4. Spray skillet and spoon about ¼ cup batter onto skillet for each pancake. (Be careful not to overfill or you'll use to much and end up with two smaller pancakes for your last two) 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.
yields 12 pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user DREAMDANCER.
2. In another bowl, whisk together milk, eggs, and vanilla, then blend thoroughly.
3. Pour the liquid ingredients over the dry ingredients and mix, stopping when everything is just combined. With a rubber spatula, gently fold in pumpkin. (*If your short on time just dump in everything into a bowl and mix with whisk I do this when I 'm in a hurry and we couldn't taste or see a difference.)
4. Set stovetop on med to med-low high heat so they cook all the way thru.
4. Spray skillet and spoon about ¼ cup batter onto skillet for each pancake. (Be careful not to overfill or you'll use to much and end up with two smaller pancakes for your last two) 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.
yields 12 pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user DREAMDANCER.
Member Ratings For This Recipe
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FRANNYHERR
