Freekeh Pumpkin Pancakes: An Ancient Grain Gets a Freekeh Makeover

To cook freekeh: bring 2 cups water and 1 tsp salt to a boil, add 1 cup rinsed freekeh, cover, and simmer 20 minutes; uncover and cook 3–5 minutes more, then rest off the heat 20–30 minutes to dry (yields 3 cups cooked).

Toast the pumpkin seeds: heat a non-stick pan over high heat, add the seeds and butter, and stir until browned and popping; stir in a pinch of salt and pour out to cool.

Combine the dry ingredients with a whisk.

In another bowl, whisk the egg, then the buttermilk. Stir in the pumpkin, then the freekeh and dry mix, just until barely combined (don't overmix).

Heat a non-stick pan or griddle over medium-high, reduce to just below medium, and add 1 tsp coconut oil. Pour in ¼-cup portions and spread each into an even pancake.

Once risen with bubbles at the edges, flip and cook until the center is done. Yields about 10 medium pancakes.