1 cup buckwheat flour (it’s gluten-free and very healthy!)
1 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 Tablespoons Sucanat (or brown sugar)
1 cup almond milk (or milk of choice)
1 egg (or flax substitute)
2 Tablespoons grapeseed oil (or olive oil)
1 cup pureed pumpkin
Butter as needed
Mix together wet ingredients in one bowl, and mix together dry ingredients in another bowl. Then combine and mix well.
Melt butter (or oil) on a pan and drop blobs of the pumpkin batter onto the pan. (I usually keep mine small.) Wait until bubbles appear on the top of the pancakes before flipping them over.
When both sides are browned and firm, set aside on a plate.
Sprinkle walnuts on top and enjoy the masterpiece with honey.