Gluten free pumpkin pancakes. Ready in only 10 minutes and so delicious you will be tempted to eat every last bite on the table.
1 cup organic pumpkin purée
1 cup buckwheat flour
2 organic eggs
2 TBSP of coconut oil
1/4 cup almond milk or water
Good sprinkling of cinnamon, cloves, nutmeg and ginger
Pinch of sea salt
Optional: pinch of stevia or sweetener of choice
1. Blend in a bowl (I used a fork, no blender needed!)
2. Fry with coconut oil over medium-high heat about 3 minutes per side. (I topped each piece with raw grass fed butter as I pulled it from the hot pan.)
3. Top with raw honey, raw almond butter, applesauce, jam, maple syrup or fresh fruit.
For extra protein and a buttery flavor top with a generous portion of hemp seeds.