Pumpkin Spice Pancakes

The new PSL…or PSP?

I woke up this morning craving something pumpkin, I mean…why wouldn’t I…it’s fall!

My first swing at pumpkin spice pancakes was a decadent one. So decadent, that I fell into a deep food coma. But let me tell you, it was SO worth it.

What I love about these Low Fodmap and Candida friendly pancakes, is they’re actually extremely nutritious. A beautiful blend of Pamela’s Nut Flour Blend, along with organic buckwheat flour, makes for a dense, protein based pancake.

Unlike what most think or believe, buckwheat is an incredible ingredient for those with Celiac Disease or gluten sensitivities. Buckwheat is completely unrelated to wheat, and actually a seed, related to rhubarb and sorrel, rather than a grain. It has a more powerful, bitter flavor than traditional grains and flours, but it’s health benefits are through the roof.

Buckwheat contains all essential amino acids, meaning it’s extremely high in plant based protein, making it the perfect addition and/or staple in a plant based diet. It’s rich in magnesium, a mineral that relaxes our muscles, aiding digestion motility, cramping, muscular pains, and headaches. It also contains cardiovascular health properties, not only because it lowers blood pressure and cholesterol, but because it’s high in rutin, a flavonoid that maintains blood flow, strengthens capillaries, and decreases clotting.

So, basically, eat more buckwheat and throw some pumpkin in with it!

Recipe

Makes 2 medium-large pancake

Cook Time: 20 min

What you’ll need:

1/4 c or 1/2 c pumpkin puree, depending on how strong of a pumpkin flavor you would like in your pancake (organic or non-organic are both fine)

1/4 c gluten free organic buckwheat flour (I personally love Arrowhead Mills)

1/4 c Pamela’s Gluten Free Nut Flour Blend (this blend contains coconut, walnut, pecan and almond, but you may always pick your favorite nut flour, rather than a blend, if you prefer to keep it simple)

1 tsp organic flax seed meal

3/4 c homemade Raw Vanilla Almond Milk (keep an extra 1/4c on the side, incase you’d like to thin the batter a little more)

1 pinch of salt

1/4 tsp cinnamon

1/4 tsp vanilla

1/4 tsp cardamom

1/4 tsp Simply Organic Pumpkin Spice

Preheat a medium to large sized pan on medium heat. Drizzle the pan in a little bit of coconut oil. Mix all of the dry and wet ingredients in a bowl. If the batter feels too thick, add a little more almond milk from the extra 1/4c of almond milk. Once you find the perfect consistency for you, pour the contents onto the pan. This will create one medium to large sized pancake. Buckwheat takes a little longer to cook, so this pancake may take about 15-20 minute to cook, depending on how high you have the heat.

Once the pancake has finished cooking, add your favorite toppings! I love mine with a few slices of banana, a drizzle of almond butter, toasted pecans, hazelnuts, and coconut, and hemp seeds.

Add a final touch with 100% organic pure maple syrup, or the pumpkin spice syrup I’ve added below!

Side note: this dish pairs beautifully with my anti-inflammatory, Iced Golden Milk Bulletproof Latte ;)

Pumpkin Spice Syrup

For a little extra spice, I’ve created a fun pumpkin spice syrup that is Candida & Fodmap friendly, not to mention, it’s sugar free!

Serves 1-2

What you’ll need:

- 1 & 1/2 tbsp melted coconut oil

- pinch of salt

- 1 tsp Cinnamon

- 1/2 tsp Simply Organics Pumpkin Spice

- 1 drop stevia (a little goes a long way!)

- 1/4tsp vanilla

Melt together, mix, drizzle, and enjoy! Feel free to play with these ratios to your liking!