Preheat oiled skillet to medium heat, or an electric griddle to 375 degrees.
1 cup buckwheat flour
¼ cup groundgolden flaxseed
1 tsp. baking powder
½ tsp. ground seasalt
½ tsp. cinnamon
¼ tsp. nutmeg
2 Tbsp. coconut sugar
1 large beaten egg
2 Tbsp. olive oil
1 tsp. pure vanilla extract
1 cup almond/coconut milk
½ cup pure pumpkin purée
Using a whisk by hand, mix all seven dry ingredients together in a bowl.In a separate bowl, beat the egg and then add the last four ingredients, mixingwell between each ingredient. Graduallyadd the dry ingredients to the wet mixture until well blended.
Place ¼ cup batter ontoa preheated lightly oiled skillet. (Medium to medium high heat) Cook on eachside for 2 minutes, gauging the time based on your heat and your pan.
· To make the pumpkin shape, use a pumpkin cookie cutter to cut out the shape from the cooked pancake!
*Pumpkin Yogurt Topping:
To make the pumpkin yogurt topping, mix ½cup unsweetened vanilla coconut milk yogurt with ½ cup pumpkin purée. Add honey or pure maplesyrup to taste if you prefer a sweeter flavor.
Garnish with crushed pecans or walnuts. If you prefer, you can use vanilla yogurt instead of pumpkin flavored, and if you are not dairy intolerant, Greek yogurt is delicious, too!
Margie Jameson, Certified Integrative Nutrition Health Coach - Take 2 Wellness