‘Tis the season! Right folks? I’m not going to lie, I was pretty stoked when I came up with this recipe. And they were super delicious too! Bonus!
Pumpkin is an awesome source of Vitamin A, C, and Potassium, as well as being one of the most omega 3 rich vegetables.
Buckwheat is high in manganese, tryptophan, magnesium, as well as having new research showing it’s benefits in diabetes management. It’s also rich in antioxidants protecting the body from free radical damage. And it’s gluten free!
Adding some nuts and seeds along with the eggs helps adds a nice protein punch to this recipe, making it ideal for breakfast (… or lunch… or dinner…)
Here we go…
1 cup Buckwheat
1 cup Pumpkin Puree
1/4 cup Apple Sauce
4 Organic Eggs
1/4 Coconut Oil (plus extra for frying)
1 Tbsp Cinnamon
1/2 Tsp Clove
1/2 Tsp Nutmeg
1Tsp Baking Powder
1 Tsp Baking Soda
1/4 Of Your Favourite Nuts/ Seeds (Optional -I used hemp hearts, pumpkin seeds and walnuts)
- Mix dry and wet ingredients separately, then mix together.
- Heat up frying pan over medium heat with coconut oil.
- Fry up your batter in whatever shape or size you would like.
- Enjoy with maple syrup, honey/lemon syrup, banana… whatever else you can think of!
Ta-da! Yum, yum aaaaaaand yum.
Stay healthy, friends!
-Jaime and the FGF team