Remember our Ultimate Banana Pancakes? These are the fall version of those- with pumpkin, flax, and buckwheat flour!

If you’ve never cooked with buckwheat, it’s pretty dense stuff. It has an earthy flavor on its own, so you definitely want to add some sweetener to the batter (we used maple syrup). The pumpkin spice mix and vanilla extract also helps lighten it up. 

We like it with coconut whipped cream and a banana smoothie (see below) on the side! Yum!

2 tbsp ground flax seeds

1 ⅓ cup buckwheat flour

1 ⅓ cup 2% milk (or plant-based milk)

2 teaspoon maple syrup

2 teaspoons vanilla

2 eggs

¼ tsp salt

2 tablespoons coconut oil

⅔ cup pumpkin puree

1 tsp pumpkin spice

1 cup water

1 tablespoon baking powder 

Makes 8 pancakes

Exchanges per pancake: 1 Protein, 1 Starch, 2 Fat

Banana Smoothie:

½ large ripe banana

½ cup strawberries

½ cup spinach leaves

1 tablespoon peanut butter

1 cup milk (or plant-based milk)


Serves 1

Exchanges: 1 ½ fruit, ½ vegetable, 2 protein, 2 ½ fat, ¾ starch

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