Make a Batch of Pumpkin Pecan Buckwheat Pancakes in 3 Easy Steps
Cooking with Pumpkin Puree
These flapjacks are light and moist. The texture is a bit different from regular buttermilk hotcakes, but they have a very nice flavor without being overly sweet tasting. They taste just fine without any syrup on them, but butter pecan syrup makes them even yummier. Top them with extra pecans, if desired.
Cooking with pumpkin puree is an easy and tasty way to give your diet a little health boost. Try this recipe, and it surely will become a breakfast favorite at your house, too.
I like to add bonus recipes in my food articles, and this one includes three. Two are suggestions for using the leftover pumpkin puree; one is a noodle dish with pumpkin sauce to satisfy any pasta craving, and a hearty chili to enjoy on cool evenings. The third recipe is for banana walnut pancakes, because not everyone loves the taste of pumpkin.
Stuff You'll Need
Canola (or vegetable) oil
1 cup buttermilk
3 tablespoons melted butter (or margarine)
1/2 (15 ounce) can pumpkin puree
6 tablespoons all purpose flour
6 tablespoons buckwheat flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 cup chopped pecans
1 teaspoon baking soda
1. In a large bowl, melt butter in microwave. Add egg, buttermilk, and pumpkin puree. Stir.
2. In another bowl, mix together flours, sugar, salt, baking soda and spices. Pour the dry ingredients into the wet ingredients. Add the pecans, and stir everything together.
3. Heat about a teaspoon of oil in griddle or skillet over medium heat. Spoon pancake batter into skillet. Cook for two or three minutes on each side, then remove. Do this for each pancake, adding oil as necessary.
Tips & Tricks
For Best Results
- If you do not have any buttermilk on hand, make your own. All you need is one tablespoon of white vinegar and about a cup of milk. Pour the vinegar into a measuring cup. Fill the measuring cup to the eight ounce line with milk. Stir. Let the mixture sit for about ten minutes, and it's ready to use.
- I find this batter works best when I form it into wide, flat pancakes. If they are too thick, they tend to burn on the outside, while they remain uncooked in the middle.
- Before using the batter, let it set for at least an hour. I usually prepare it the night before, cover it, and let it sit in the fridge overnight. If you don't allow it to set for a while, your pancakes will not turn out right, so this step is important.
The following three recipes are ones I thought might interest anyone reading this article. The first two I came up with while experimenting with ways to use pumpkin while cooking. It's a great way to add some variety, if you are stuck in a rut. The last recipe is a variation on the pancakes.
This first one may sound a little strange, but it's one of those things you just have to try for yourself. The sauce is actually delicious on pasta.
I highly recommend the chili. I make it at least once a year, once the weather cools off. It's a nice dish for fall. It also doesn't contain any beans, and it is not very spicy, making it more palatable for children.
The banana walnut pancakes are also a favorite of mine. Great for those who just don't like the taste of pumpkin.
Rotini with Pumpkin Sauce
Wondering what to do with that other half a can of pumpkin puree? There are several easy options. Everything from making cookies or muffins to soups and casseroles. Here's a favorite of mine that is a little out of the ordinary. The sauce is very flavorful but might not be for everyone. Those who enjoy curry dishes and Indian cuisine will probably enjoy this quite a bit. The best thing about this dish is that it is super easy to make, and you can have it on the table in under thirty minutes. Serve with salad and flat bread.
*Note: I used a bell pepper when I made this last, but zucchini works better. If you don't have Scotch Bonnet flakes, any type of red pepper flakes will work. Use more, or less, for your desired level of spiciness.
- 1 (13 ounce) package of whole grain rotini
- 3 tablespoons olive oil
- 1/2 a chopped onion
- 1 sliced zucchini*
- 2 cloves minced garlic
- 1 tablespoon fresh grated ginger
- 1/2 teaspoon Scotch Bonnet flakes*
- 2 tablespoons curry powder
- 1/2 (15 ounce) can pumpkin puree
- 1/3 cup lite soy sauce
- 1/4 cup creamy peanut butter
- 2/3 cup water
- Cook pasta according to package directions.
- In a stock pot, heat olive oil over medium heat. Saute onions until golden. Add zucchini and garlic. Saute for about two minutes, or until zucchini is tender. Add remaining ingredients, stir and reduce heat to medium low.
- Add drained pasta to sauce. Stir until thoroughly coated.
Turkey Pumpkin Chili - Another Punkin Recipe
This is a healthy chili recipe that is not too spicy, and it doesn't contain any beans, so it's sure to please even the pickiest eaters. The pumpkin puree adds a nice flavor to it. To complete the meal, serve with a green salad and whole wheat bread rolls.
low-fat sour cream
low-fat cheddar cheese, shredded
- 1 tablespoon canola oil
- 1 clove minced garlic
- 1/2 chopped green bell pepper
- 1/2 chopped yellow or red bell pepper
- 1 cup chopped onion
- 1 pound lean ground turkey
- 1 15 ounce can pumpkin puree
- 1 14.5 ounce can diced tomatoes
- 1/2 teaspoon ground black pepper
- 2 tablespoons chili powder
- 1/2 teaspoon ground cayenne pepper
- 1. Heat oil in a stock pot over medium heat. Saute garlic, onion and bell peppers for two minutes.
- 2.Stir in turkey, and cook until browned. Drain grease from mixture.
- 3. Add pumpkin, tomatoes and spices. Stir. Cover. Turn heat down to low, and cook for three hours.
- 4. Serve with shredded cheddar and a dollop of sour cream.
Buckwheat Banana Walnut Pancakes - A Variation
Don't like pumpkin? No problem! Leave the pumpkin out, and use a banana instead. Blueberries, blackberries or strawberries may be used also. Use whatever type of nuts you prefer or just omit them.
- 1 medium size banana (peeled & mashed)
- 1/4 cup chopped walnuts
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. sugar
- 6 tbsp. buckwheat flour
- 6 tbsp. all-purpose flour
- 1 large egg
- 3 tbsp. melted margarine
- 1 cup reduced fat buttermilk
- 3 tbsp. canola oil
- In a large mixing bowl, use a wire whisk to combine egg, margarine, and buttermilk. Add everything else (except the canola oil), and stir until just combined.
- Heat the canola oil in a skillet or griddle over medium heat. Spoon batter into pan, forming pancakes that are about five inches in diameter. When bubbles start to form on top of pancakes, flip them over and cook for about two minutes. Remove from pan.
© 2011 Sara Krentz