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Healthier Pancakes to Make and Eat in the New Year

The addition of buckwheat flour and pumpkin puree makes a classic breakfast staple less decadent.

There’s nothing like starting a morning with a huge stack of pancakes. But New Year's resolutions have a funny way of quashing every last bit of fun left in your diet—at breakfast time or otherwise. Not to fear. In this version, Lonny's go-to recipe guru Diana Yen has swapped out white flour with a healthier buckwheat alternative and folded in pumpkin puree for added flavor (and fiber). "The earthy, fluffy texture of these pancakes pairs wonderfully with spiced caramelized pears," Yen says. And while sugared pears aren't exactly the healthiest thing in the world, they're certainly better than that doughnut you were eating this time last week. Here's to keeping resolutions fun.

Healthier Pancakes to Make and Eat in the New Year

Pumpkin-Buckwheat Pancakes with Spiced Pears
Serves 4

For the pancakes:
- 1½ cups buckwheat flour
- 1½ teaspoons baking powder
- pinch of salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons light brown sugar
- 1 cup pumpkin puree
- 2 cups almond milk, plus more for thinning
- 1 large egg
- canola or sunflower oil for cooking
- confectioners sugar, for dusting

For the spiced pears:
- 2 tablespoons unsalted butter
- 4 Seckel (or 2 Bosc) pears, peeled, cored, and sliced
- ¼ cup light brown sugar
- pinch salt
- ¼ cup maple syrup

Make the pears:

Peel and slice pears. Melt 2 tablespoons of butter over medium-high heat in a skillet. Add the pears and saute for 2 minutes, then add brown sugar and salt and cook until sugar dissolves. Take off heat and mix in maple syrup. Set aside until ready to use. Rewarm before serving.

Healthier Pancakes to Make and Eat in the New Year

Make the pancakes:

In a large bowl, combine all the dry ingredients. In another bowl, combine the wet ingredients. Stir the wet ingredients into the dry ingredients until well blended. Add additional almond milk if needed for thinning.

Heat your griddle or cast iron skillet over medium heat. Brush with oil.

Pour batter onto hot griddle. Make the pancakes silver-dollar size (about 3 inches in diameter) and spread them quickly using a ladle or small measuring cup.

When the pancakes bubble around the edges, about 2-4 minutes, flip and complete the cooking on the other side. Top pancakes with pears and dust with confectioners sugar.