Preparation time: 15 minutes
Cooking time: 40 minutes
Servings: 10


2 tablespoons ground flaxseed
6 tablespoons filtered water
1 cup buckwheat flour
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 cup pumpkin puree
¾ cup plus 2 tablespoons unsweetened almond milk
3 tablespoons pure maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract


In a bowl, add ground flaxseed and mix well. Set aside for about 5 minutes or
until thickened.
In a blender, add flaxseed mixture and remaining ingredients and pulse until
well combined.
Transfer the mixture into a bowl and set aside for about 10 minutes.
Heat a greased non-stick skillet over medium heat.
Place about ¼ cup of the mixture and spread in an even circle.
Cook for about 2 minutes per side.
Repeat with the remaining mixture.
Serve warm.


Calories: 102
Fat: 4g
Sat Fat: 2.6g
Cholesterol: 0mg
Sodium: 137mg
Carbohydrates: 15.9g
Fiber: 2.4g
Sugar: 4.8g
Protein: 2.1g