These light and fluffy Gluten Free Pumpkin Buckwheat Pancakes are easy to make and nut free. Perfect for weekend breakfasts or school lunchboxes!
Gluten Free Pumpkin Buckwheat Pancakes
Pancakes really are a staple in our house, mostly for weekend breakfasts and easy snacks on the go. It’s so great to be able to sneak some veggies into this popular snack. These were really easy to make gluten free, I just added golden syrup to counter the slight bitterness of the buckwheat flour. Whisking the egg whites really helped create thick, fluffy pancakes. Not sure if you would almost call these pikelets, I guess it depends on how big you make them?
These freeze really well, I would suggest cooking all the batter once 
you make it so the egg whites don’t lose their air and freeze the pancakes cooked. I made mine using leftover pumpkin soup instead of pumpkin puree, my soup recipe works well as it is quite sweet. You can find the recipe here.
Gluten Free Pumpkin Buckwheat Pancakes
- Total Time: 8 minutes
- Yield: 24 aprox 1x
Description
Ingredients
- 2 eggs, separated
- 1 cup / 225g pumpkin puree
- 11/3 cups / 215g buckwheat flour
- 3/4 cup / 180g milk or dairy free nut milk
- 1/4 cup / 90g golden syrup or maple syrup
- 2 teaspoons vanilla extract
- 11/2 teaspoons baking powder
- 1 teaspoon cinnamon
- coconut oil for cooking
- golden syrup or maple syrup to serve
- sliced banana to serve
- extra cinnamon to serve
Instructions
THERMOMIX METHOD
Place egg whites into clean and dry TM mixing bowl with butterfly inserted. Whip 3 – 4 min / speed 3.5 until stiff peaks form. (don’t go above 3.5 and make sure there is no water or any yolk in with the whites). Once whipped set aside.
Remove butterfly and place remaining ingredients into TM mixing bowl and mix 20 sec / speed 5, or until a smooth consistency is achieved.
Use a spatula to fold the egg whites into the mixture in 2 batches.
Heat a fry pan over low heat and add a little coconut oil. Cook spoonfuls of mixture for 2-3 minutes on each side until golden. Flip gently when ready.
Serve drizzled in golden syrup, sliced banana and a sprinkle of cinnamon.
NON THERMOMIX METHOD
Place egg whites in a clean, dry bowl and whisk with electric beaters until stiff peaks form.
Combine remaining ingredients in a large bowl and mix to combine. Then gently fold through the egg white in two batches.
Heat a fry pan over low heat and add a little coconut oil. Cook spoonfuls of mixture for 2-3 minutes on each side until golden. Flip gently when ready.
Serve drizzled in golden syrup, sliced banana and a sprinkle of cinnamon.
Notes
I used an ice cream scoop to scoop each pancake.
This batter should be cooked straight away before the egg whites begin to flatten.
- Prep Time: 4 minutes
- Cook Time: 4 minutes
