| 9 September 2020
Ingredients: ( 14/15 pancakes)
200g raw pumpkin ( with peel and seeds)
280g almond milk ( other plant-based milk of choice)
70 g maple syrup
1+1/2 tbsp pumpkin spice powder
1 tbsp ACV
1 tsp maca powder (optional )
40 g buckwheat flour
300g gluten-free white plain flour
1 tsp baking powder
1 tsp baking soda
Small pinch of salt
Coconut oil to fry
Maple syrup to serve
Wash the pumpkin, chop it in small pieces then add it to a high-speed blender along with the almond milk, maple syrup and acv.
Blend until nice and smooth. In a bowl add all the other ingredients, give it a good mix then add the pumpkin and almond milk pure. Give everything a good mix.
Cook in a hot pan with – few tsp of coconut oil. Cook until bubbles start to appear, and they look slightly brown on the edges, then flip and cook further 2 minutes on the other side.