Pumpkin Buckwheat Pancakes

One of my favorite gluten free flours to use is buckwheat...I usually make banana buckwheat pancakes but for the holidays I wanted to see if I can give it a twist so I tried it with pumpkin instead! Hope you enjoy it :)


Ingredients

1 1/2 cups of sprouted buckwheat flour

1/2 tsp baking soda

1 tsp pumpkin pie spice

1 cup pumpkin puree

1 cup coconut milk

4 eggs

1/2 tsp apple cider vinegar

1 tsp vanilla extract

1/4 cup maple syrup or coconut nectar (I didn't add to mine, and felt it needed to be sweeter)

Coconut oil for cooking


Topping

1 can coconut cream

1 tsp cinnamon

10 drops stevia


Method

1. Place all ingredients in the blender and voilá your batter is done.

2. Add coconut oil to a pan and cook on low heat.

3. For the coconut cream topping -place the cream in a blender or use an electric hand mixer.