This morning I decided to use up some pumpkin I had in the fridge and gotten sick of my normal GF oats/ cinnamon flax seed oil breakfast- so my favorite cooking buddy and I -Kinslee- decided to put on some baby Einstein music & make some sprouted buckwheat pumpkin pancakes! I’m teaching my sweet/beautiful/goofy lil girl early on how to cook healthy 😉 I just LOVE her! Anywaysss….
I always use sprouted flours for many reasons…Sprouted flour is easily digestible and more nutritious than unsprouted grains and flours. Sprouting increases the vitamin C and B vitamins of the grain. It also increases the carotene up to eight times and the enzymes which makes it easier digested. Furthermore, sprouting neutralizes enzyme inhibitors and phytic acid, which is a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc. It also taste wayyyyy better! The natural flavors of the different sprouted grains are more pronounced. Conventional flour is often bleached and/or refined and can be rancid due to the high temperatures used in processing. The grains (such as the buckwheat I used here) are transformed into a living food when sprouted. Convinced to switch to sprouted grains yet?! 😉
I order all my flours (sprouted millet, buckwheat, quinoa, coconut flour ect) from my favorite company, Blue Mountain Organics. Their stuff is great quality, priced & the employees are just awesome people- which let me say… I’m all about supporting good, honest companies who also have a great passion for health! Check out their store- http://www.bluemountainorganics.com/store/index.htm (and NO, I do not get paid or anything like that to “promote” their products- I order their flours, kale chips, sprouted nut butters, cooking ingredients, ect – I know you will love it so wanted to share! 😉
So, I used the sprouted buckwheat flour here- it taste much better than regular store bought buckwheat flour so I wouldn’t recommend using that…Store bought buckwheat has a very strong flavor & I just don’t care for the taste. You could also use gf oat flour or something similar. Its a super easy recipe – I topped with Almond butter! Hope you enjoy!
Sprouted Buckwheat Pumpkin Pancakes
1/2 cup pumpkin
1/3 cup sprouted buckwheat flour
1/4 cup unsweetened almond milk
1 tsp vanilla
1/2 to 1 tsp baking powder
pich of salt
2 TBSP sugar (you can do coconut sugar, baking stevia to make sugar free which I did, ect)
1/2 heaping tsp each of cinnamon & pumpkin pie spice
Makes 4 pancakes…& yes you can eat them all!
Mix all ingredients then cook on a hot pan greased with coconut oil. Top with coconut oil/butter, almond butter, ghee, fresh maple syrup, ect….