Buckwheat and pumpkin pikelets: journey to wellness
Buckwheat and pumpkin pikelets: journey to wellness
The zest of creativity comes from an open heart that is free to skip over ideas like skimming stones.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup Buckwheat flour
- 1 cup milk or unsweetened almond mil
- 1 cup cold mashed pumpkin
- 2 heaped tsp baking powder
- 1 egg
- 1 tbsp coconut oil
- 1 tbsp rice malt syrup
- 1 tsp cinnamon
Method
- Place everything except for the pumpkin in a large bowl and whisk with vigor. It is important to stabilize the starches in the buckwheat flour. When the batter is smooth fold the pumpkin mixture in and stir well.
- Heat a frying pan over medium heat and brush with coconut oil. Drop level tablespoons of the mixture into the frying pan and cook until bubbles appear on the surface. Flip over and cook until golden brown.
- Allow the pikelets to cool and serve with great quality organic butter or nut butter.
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