I can’t believe it has been more than a year since I posted a pancake recipe here, considering that we looove pancakes. The last I posted was a savoury one in the beginning of last year. And the sweet pancake I shared here, using chickpea flour, was even before that. Autumn is still a few weeks away, but unlike west, pumpkin is available and consumed almost all year around here and we use it for our curries and desserts. So, obviously it is not associated with the autumn season here. (I have provided a list of sweet and savory pumpkin recipes at the end of this post, in case you are interested)
Healthy grains have always been a part of the Indian diet, much before they became fad in the west. Different types of millets, amaranth, sorghum, buckwheat, barley, is still very important and integral part of diet across many states in India. Rich in dietary requirements and being gluten free (most of them), they are suitable for almost everyone, from kids to elderly. Buckwheat flat breads are especially consumed during the festival of Navratri. Enjoy it here in these delicious and healthy pancakes.
1½ C Buckwheat Flour
2 tbsp Coconut Sugar (or any sweetener of your choice)
¾ tsp Baking Powder
½ tsp Baking Soda
1 tsp Cinnamon Powder
¾ C Semi sweet Chocolate Chips
1 tbsp Flax seed Powder
2½ tbsp Water
2 tsp Apple Cider Vinegar
1 – 1¼ C Milk (dairy or non dairy), adjust consistency
3 tbsp Oil or melted Butter
¾ C Pumpkin Puree (mine was a thicker home made)
In a small bowl, mix together water and flax seed powder and set aside. (this is our vegan egg)
In a separate bowl, stir in the apple cider vinegar to milk and set aside while you prep other ingredients.
Place a griddle or a pan on low medium heat.
Meanwhile, whisk together the flour, coconut sugar, baking soda, baking powder and cinnamon powder in a mixing bowl. Set aside.
In another mixing bowl, whisk together all the wet ingredients Make a well in the centre of the dry ingredients and pour in the wet ingredients. Whisk till everything comes together.
Take half a teaspoon of oil and carefully grease the hot pan. (I make a small ball out of a sheet of kitchen roll and use it for greasing the pan)
Take one fourth cup of the batter and pour over the pan (if you have a large pan you can make three or four pancakes at one go)
The buckwheat pancakes do not bubble and you need to flip them once the edges look done. This will take anywhere between two and a half minutes to three minutes.
Then flip and cook for another minute or so.
Once done, remove from heat and serve hot, drizzled with agave nectar or honey, nuts and fruits of your choice. (I serve it with chocolate sauce besides the agave nectar)
(A few inputs here – For some, the taste of buckwheat is an acquired one. It has a strong nutty kind of taste and pairs well with chocolate. So feel free to add a few tablespoons of cocoa powder, to this recipe, if you wish to. Also, it needs a generous dose of maple, agave or honey since it is drier in character than other flours. You may need to add more amount of aromatics to buckwheat flour to counter its natural and strong nutty flavour, than you would with most other flours)
Yield – 12 Pancakes
Note – I used a teaspoon vanilla extract along with cinnamon.
Note – Since the buckwheat has a strong nutty taste, you will need more cinnamon than you usually use. So, adjust the amount according to taste.
Note – You can add chocolate chips to the dry ingredients i.e. before you add the wet ingredients to it.
Note – The pancakes remain soft and fluffy long after they are cooked, although I do not know how well they freeze since I always prefer making them fresh whenever we are in a mood for them.
A few more recipes using Pumpkin…