Pumpkin buckwheat – spelt pancakes with pumpkin plum jam

October  1, 2017
Photo by Flymetothespoon
Author Notes

There’s no such thing as too many pancakes for breakfast. This time I’ve taken advantage of colorful fall season – here there are – pumpkin buckwheat – spelt pancakes with pumpkin plum jam. No added sugar, gluten – free, aromatic and full of spices. —Flymetothespoon

  • Serves 2
  • For pancakes
  • 1/2 cup spelt flour
  • 1/4 cup buckwheat flour
  • 150 grams natural yoghurt
  • 1 egg
  • 3 tablespoons pumpkin puree
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons erytrithol or xylithol
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon, cardamom and ginger
  • For jam
  • 5 plums
  • 3 tablespoons pumpkin puree
  • 1 teaspoon cinammon, ginger and cardamom
  • 1 tablespoon maple syrup or honey
In This Recipe
  1. Blend all the pancakes ingredients. Fry on the dry non-stick pan, putting a portion using a spoon. Fry for around 2 min. each side.
  2. In the meantime prepare jam – put diced plums with pumpkin puree into the small pot and fry until soften. Add spices and optionally a bit of honey or maple syrup. Blend everything.
  3. Serve pancakes with plum jam and maple syrup.

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