Breakfast

Pumpkin Banana Buckwheat Bake is for Breakfast.

Pumpkin Banana Buckwheat Bake takes 15 minutes to prepare.

Pumpkin Banana Buckwheat Bake takes 30 minutes to cook.

Pumpkin Banana Buckwheat Bake makes 2 servings.

The ingredients for Pumpkin Banana Buckwheat Bake are:

1/4 cup raw buckwheat groats, ground into a flour
1 Tbsp raw buckwheat groats, whole
1/2-1 t. cinnamon
1/4 tsp. ginger
sprinkle of all spice/nutmeg/clove
1/2 Tbsp. vanilla extract
1/4 cup pumpkin puree
1/2 banana, mashed
1/4 tsp. baking powder
1 flax egg [1 Tbsp. ground flax meal + 2.5 Tbsp warm water, whisked] or 1 large egg
1 Tbsp. chia seeds
2 Tbsp. unsweetened vanilla almond milk

Here is how you make Pumpkin Banana Buckwheat Bake:

Preheat oven to 350 degrees.Mix flax egg and set aside 3-5 minutes.In a small bowl, mash banana until egg-like.Mix in vanilla, almond milk, and pumpkin.Add spices, chia seeds, buckwheat, buckwheat groats, and baking powder.Grease a small ramekin, and pour mixture in. Flatten and bake for 30-35 minutes.*Garnish with cinnamon, coconut shreds, slivered almonds & top with almond butter, maple syrup, etc.Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user KALYN89.

The nutritional information for Pumpkin Banana Buckwheat Bake is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 184.1

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 13.6 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 7.7 g
• Protein: 5.9 g

The dietary needs meet for Pumpkin Banana Buckwheat Bake is Vegan