When I was a kid my mom went above and beyond to make sure that, as a kid with allergies, (gluten, dairy, eggs and the list goes on!) I never felt left out or limited by what I couldn’t eat.
On Halloween, she’d make fresh baked honey oat bars and hand deliver them to each neighbor, so I could participate in Halloween fully. I remember wondering why everyone had the same treat, but I was still so thrilled with all of my Halloween goodies.
Flash forward to today and I have 2 kids (8 and 2) — and both my kiddos have allergies very similar to mine. As my daughter gets older, she talks about feeling left out during holidays, birthday parties, and school events because she can’t eat many of the foods they serve.
With that in mind, my strategy is to make allergy-friendly foods for parties that aren’t just for her, but for everyone so she doesn’t feel singled out. My hope is that whatever I bring doesn’t get a “your food is gross” comment from another kid, leaving her embarrassed by the treat we brought.
With that as my mission, I try to develop recipes that even the biggest critics will love!
These Pumpkin Pie Blender Pancakes passed the test in our house and I think they will in yours. As we enter fall, we do more baking and special breakfasts on the weekend.
This recipe is super simple — all ingredients in one blender and poured into a skillet. Most of the cooking time is just cooking the pancakes.
I like using buckwheat because despite its name, it’s not wheat or a grain, it’s actually a seed. Buckwheat isn’t used very often in mainstream foods, so we see less intolerance to it.
My new favorite flour is Himalayan Tartary Buckwheat Flour because of its superfood properties and taste. It’s full of protein, prebiotics, antioxidants and resistant starch. I use it in my grain free Blueberry Crumble recipe too (found in our Conscious Cleanse Recipe Library)! If you don’t have buckwheat flour, you can swap it for any gluten-free flour or paleo flour.
One of my passions is making healthy food taste good! Please let me know in the comments sections below if you or your kiddos are struggling to find healthy alternatives. I’d love to help!
With pumpkin pie pancake love,
Jo
Pumpkin Pie Blender Pancakes
Yield: 12 pancakes
Time: 30 min
Ingredients:
- 1/2 cup buckwheat cereal (I used Bob’s Redmill Organic Buckwheat Cereal)
- 1/2 cup Himalayan buckwheat flour
- 1 cup nut milk
- 2 flax eggs ( 2 tbsp ground flax seeds whisked and soaked in 6 tbsp water for 10 min)
- 1 cup pumpkin purée
- 4 tbsp olive oil
- 2 tsp vanilla
- 1 tbsp pumpkin pie spice
- 1 inch fresh ginger
- 1/2 tsp sea salt
- 4-5 tbsp Lakanto or maple syrup
Instructions:
Mix buckwheat flour, buckwheat groats, nut milk, flax eggs, pumpkin puree, 2 tbsp olive oil, vanilla, pumpkin pie spice, ginger, salt, and Lakanto in a high speed blender until smooth.
Heat 2 tbsp olive oil in a skillet until shimmering. Pour batter, about ¼ cup per pancake, into the skillet and cook on medium-low for 3-4 minutes per side. Serve warm, top with fresh fruit and enjoy!
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