Pumpkin & Pomegranate

A second try at pumpkin pancakes gave us fabulous results! While Matt admittedly prefers “real” pancakes, I am just overjoyed to be able to eat something that is SO close to what I grew up with. That is probably because my mother always used whole wheat, and I didn’t grow up with Bisquick (Thanks Mama!).

I originally tried to make these with canned pumpkin and 1 egg, but that just didn’t work properly. This time I made them the way I used to make sweet potato pancakes. For these, instead of using a regular pumpkin pie pumpkin, I went with the beloved kabocha.

Mmmmmmm!

We then smothered them with freshly made applesauce, and today I used some homemade fig jam on top of the leftovers.

I would have used pecan pieces in them, but I forgot to bring my jar to Matt’s. You should see what I bring for an “over night” stay. It’s ridiculous. I usually pack jars of coconut milk, date sugar, coffee, vegan Parmesan, coconut oil, and lately buckwheat. And then we go shopping for food on top of that ;-)

The best thing about these babies (besides their hearty taste) is that they fry up easily. They stay together without any problem, and the texture, while more dense than a white flour pancake, is quite spongey. Yum!

If you cannot find Kabocha squashes, they might be labeled as “Sweet Mama”.  I apologize for Matt’s placement of the sticker. Though not too much as I took the photo ;-)

Kabocha Buckwheat Pancakes

Ingredients:

• 1 C. Buckwheat Flour
• 1/2 tsp. Baking Soda
• 1/4 tsp. Sea Salt
• 1 T Pumpkin Pie Spice
• 1/2 C. Date sugar
• 1 C. Nut or Coconut Milk
• 3 Pastured Eggs
• 1 tsp. Vanilla
• 1 1/2 C. Grated Kabocha Squash

Method:

1. Sift together the dry ingredients and set aside.
2. Whisk together the nut milk, eggs, and vanilla.
3. Combine the wet and dry ingredients.
4. Fold in the grated kabocha.
5. Fry pancakes in a pan with melted virgin coconut oil.