Buckwheat Blender Pumpkin Pancakes (dairy-free, gluten-free)

Buckwheat Blender Pumpkin Pancakes- made with less than 10 ingredients, these pancakes pack 30 grams of protein per serving. They are soft and fluffy, and are sure to make all of your autumn pumpkin dreams come true! (dairy-free + gluten-free)

Pumpkin season has arrived and we’re kicking things off with these buckwheat blender pancakes. Similar to my oatmeal pumpkin pancakes, they come together fast in a blender, but instead of rolled oats were using buckwheat groats.

Buckwheat is a great alternative to oatmeal if you can’t tolerate oats or just want to mix things up. It’s a good source of protein, fiber, and minerals like magnesium, which so many of us are deficient in. These pancakes also provide 30 grams of protein per serving to help keep you full all morning long. Who’s ready for breakfast?

At first glance you might think the word buckwheat is associated with wheat but, similar to quinoa and chia, it’s actually a seed and not a grain. However, its starch-like properties make it ideal for replacing grains in baked goods.

Buckwheat is a great source of fiber, protein and minerals such as magnesium. It also contains a beneficial flavonoid called rutin which is an antioxidant known to strengthen fragile blood vessels. Some studies suggest that buckwheat even has the potential to lower cholesterol and keep blood sugar levels balanced.

Raw buckwheat groats have mild, somewhat earthy and nutty flavor that is comparable to whole wheat flour.  Kasha, or toasted buckwheat, has a much stronger and more intense flavor profile with smoky undertones. **Please be sure you are using raw buckwheat groats for this recipe of you will be very disappointed.**

• Raw Buckwheat Groats– You can find these in bulk section at some grocery stores or in the baking section. My favorite brand is Bob’s Red Mill because they’re certified organic and grown in the USA and Canada.
• Pumpkin Puree– I’m an avid Farmer’s Market Pumpkin fan so you’ll always find me using that brand for my pumpkin recipes. The texture is a little lighter and more watery compared to other brands so you may need to add a tablespoon of water or milk if you use a thicker puree.
• Eggs– My favorite way to makes these is with 1 egg and 1/4 cup of egg whites, but you can use 2 whole eggs if you’re not into egg whites for some reason.
• Vanilla Protein Powder– I like to add vanilla protein powder to add a subtle sweetness without adding sugar. It also brings the pancakes up to 30 grams of protein per serving. However, you can omit the protein powder and use 2 extra tablespoons of  buckwheat groats instead. You may also want to add a teaspoon of vanilla extract for vanilla flavor.
• Spices- I find one teaspoon of pumpkin pie spice and 1/2 teaspoon of cinnamon to be the perfect balance of spice for my tastebuds. Feel free to adjust this to your liking!
• Baking Powder and Salt- baking powder helps the pancakes rise for extra fluff factor while salt balances out the sweetness when served with pure maple syrup.

The best part about using a blender to make these is the easy clean up. No messy flour to deal with! Bonus point if you have a food scale and can skip measuring cups too.

In order to breakdown the buckwheat groats, you will need a high speed blender. Something like a NutriBullet, Beast Blender or Vitamix works best.

I make them with my Lodge Cast Iron Griddle which works like a dream when using a small amount of plant-based butter. It’s also super affordable, lasts forever and adds iron to the food as it cooks.

Prep ahead tip: add everything to the blender then refrigerate until the next morning. Then all you have to do is blend and cook, and you’re good to go!