Buckwheat Pumpkin Pancakes with Fresh Coconut Whipped Cream

Yield: 9 servings
Calories: 244
Theme: Breakfast

Pumpkins and coconuts are good sources of both antioxidants and fiber. So these pancakes will fill you up with less calories and help you fight off disease.


  • 1 3/4 cup buckwheat flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tbsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup plus 2 Tsp maple syrup
  • 1 cup plain Greek yogurt
  • 1 cup almond milk
  • 2 eggs, large
  • 2 tsp pure vanilla extract
  • 1/4 cup butter, melted
  • 1 scoop coconut whipped cream
  • small handful chopped pecans
  • 2/3 cups pumpkin puree


1. In a bowl, combine buckwheat flour, baking powder, baking soda, cinnamon, and salt.


2. In a separate bowl, combine 1/4 cup maple syrup, Greek yogurt, almond milk, pumpkin puree, eggs, vanilla extract, and melted butter. 


3. Make a well in the middle of the dry ingredients and pour in the pumpkin mixture. Make sure to mix well.


4. Heat up a pan with cooking spray or butter and pour in the batter using a ladle or an ice cream scoop.


5. When air bubbles form on the pancake, flip it over. Remove the pancake when the underside is a golden brown color.


6. Top the pancakes off with coconut whipped cream, chopped pecans, and 2 Tsp maple syrup.