Spiced Pumpkin Pancakes

Makes 12 small pancakes

Ingredients

¾ cup buckwheat flour (or oat flour)

¾ cup all purpose flour

1 ½ tsp baking powder

½ tsp of baking soda

½ tsp salt

1 ½ tsp cinnamon

½ tsp ginger

¼ tsp nutmeg

⅛ tsp ground cloves

1 ½ cups milk (or almond milk)

1 14 oz. can pumpkin puree

2 eggs (or sub flax eggs, see note below)

1 tsp vanilla extract

Instructions

1. Combine the buckwheat flour, all purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.

2. In a separate small bowl combine the milk, eggs, pumpkin, and vanilla. Mix until smooth.

3. Pour the wet ingredients into the flour mixture and stir until fully combined. Let rest for 15 minutes. *to sub flax eggs combine 2tbsp or ground flax seed with 6 tbsp of water and let sit for 10 minutes until it gels. Then add to the wet ingredients as the eggs.

4. After 15 minutes heat a large skillet on a medium high heat. Once hot turn the heat down to medium low and adda small amount of butter to cover the bottom of the skillet.

5. Spoon or pour about a ¼ cup of batter into the skillet for each pancake leaving space between each pancake. You can fit three in a 12in skillet.

6. Flip each pancake after about 2 minutes or once the bottom of the pancake has begun to brown and is cooked.

7. Cook again for about 2 minutes until the pancake is browned. Once cooked through remove from the skillet and repeat with the remaining batter.

8. Top with chopped pecans, maple syrup, yogurt, fresh fruit, etc and enjoy!