There’s only one patty cake better than patty cake cats.
Buckwheat bakes! Ashley invented them last year and features a beautiful array of flavors and mixes on her blog.
I made a few combos earlier this year – Banana Bread, Fruit Pie, and Chocolate Banana and determined I like the microwaved flax egg version the best – it’s the doughiest and easiest and quickest to make!
Today’s version – a Christmas-y Pumpkin Spice!!
Pumpkin Spice Buckwheat Bake
- 1/4 cup buckwheat flour
- 1 tbsp buckwheat groats
- 1 tbsp ground flax mixed with 2 tbsp water to make a flax egg let sit for 3-4 mins
- 1 tbsp chia seeds
- 2 tbsp milk
- 1/3 cup pumpkin
- 1 tsp vanilla
- 1/4 tsp baking powder
- 1 tsp maple syrup
- pinch salt
- Sprinkles of cinnamon nutmeg + ground cloves
- Make flax egg
- Mix dry ingredients
- Add wet ingredients
- Grease ramekin
- Add batter to ramekin
- Microwave for 1 minute 45 seconds
Toppings included holiday sprinkles, banana and Flying Squirrel PB Cocoa-Nut – my latest fav!
Pumpkin Ice Cream tea topped with milk froth
I want to try to make a buckwheat bake with pancake mix soon – I bet it would be gooey delicious! The buckwheat is a bit earthy in taste, and whole wheat or oat flour is bound to be a little sweeter.
Have a great Tuesday!!