Buckwheat Pumpkin Pancakes

Yesterday morning I asked J if he wanted potatoes and eggs for breakfast. When the response I got was just a grunt I started suggesting alternatives.  It turns out that pumpkin pancakes got his attention, so I tracked down a few different gluten free recipes.  When none of them really hit the mark for me I cobbled together my own (below) instead.  We were both pleasantly surprised at how good these came out.  They fluffed up nice, which is often a problem with both pumpkin pancakes and gluten free stuff in general.  The flavor was just pumpkiny enough that you could taste it, but not overwhelming. Same with the buckwheat.  All-in-all I think we found ourselves a new fall favorite with these tasty buckwheat pumpkin pancakes.  Joel even enjoyed his with some dark chocolate chips tucked inside.

Ingredients
1 cup buckwheat flour
1/4 cup brown rice flour
1/2 cup all purpose gluten free flour blend (I prefer King Arthur)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoon cinnamon
some allspice, ginger, nutmeg (to taste)
1/4 cup brown sugar
1/2 teaspoon salt

1 cup plain yogurt (fat free, low far, or whole are all fine)
1 cup milk (whatever kind you have, I used coconut milk this time)
2/3 cup pumpkin puree
2 large eggs
~2 Tablespoons maple syrup (I just kind of add these last three to taste)
~2 teaspoons vanilla extract
~2-4 Tablespoons melted butter or canola oil (on the higher end if you plan to have leftovers)

Stuff you could add: Dark chocolate chips, dried cranberries, apple slices, pecans....

Directions

1. Mix dry ingredients together in a bowl.  
2. In a separate bowl whisk together the wet ingredients.
3. Gently fold the wet ingredients into the dry ingredients until just combined.  Let sit for five minutes. If they batter looks too thick, fold in a bit more milk (something like the consistency of a thick milkshake, maybe).  
4. Heat skillet to medium-high and butter the pan.
5. Pour 1/4 cup size scoops onto a hot, buttered skillet. Let pancakes cook until bubbles start to come through.  Then flip just for 30 seconds and remove from skillet.  

*If you're going to add nuts/cranberries/chocolate chips, I recommend adding them to the pancake directly right before you flip them.