INGREDIENTS

1/2 cup pumpkin puree*
1 medium sized ripe banana, mashed 2 eggs

2/3 cup almond meal 2/3 cup buckwheat flour

2 tsp baking powder

2 tsp mixed spice
2 tsp vanilla paste or essence 1 tbs coconut cream coconut or olive oil for greasing

METHOD

In a mixing bowl whisk together pumpkin puree, mashed banana, eggs and vanilla.

Mix in almond meal, buckwheat flour, baking powder, mixed spice and coconut cream until well combined making a thick pancake batter.

Grease and place fry pan over a low to medium heat. Spoon 2-3 tablespoons of batter into pan and cook for 2-3 minutes or until top looks set.

Flip pancake and cook for a further 1-2 minutes. Repeat process until you’ve used up all the batter.

Serve pancakes with fresh fruit, pure maple syrup or even some crispy bacon.

**You can make pumpkin puree by boiling peeled pumpkin until tender, draining and blending in food processor or with a stick blender.