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June 05, 2014

Gluten free, sugar free pumpkin pancakes

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. 

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