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.