1 cup almond milk
½ cup pumpkin puree
2 eggs
20g coconut oil
½ tsp vanilla extract
2 tbsp maple syrup
1 tsp baking powder
½ tsp baking soda
Pinch salt
¼ tsp nutmeg
½ tsp cinnamon
1 cup buckwheat flour
Maple yoghurt ingredients:
1 cup Greek unsweetened yoghurt
2 tbsp maple syrup
½ tsp vanilla
1 tsp cinnamon
½ tsp grated fresh ginger
Peel, deseed and cut a piece of pumpkin in to cubes and steam until it is cooked. Leave to cool and then blend into a puree
In a bowl mix together the dry ingredients
In a separate bowl melt the oil, whisk in the eggs, vanilla, maple syrup and almond milk
Make a well in the dry ingredients and whisk in the wet ingredients. Whisk until it becomes a smooth batter
Heat a fry pan on a low-moderate heat, once heated add ½ tsp coconut oil and distribute evenly before pouring in enough batter for a pancake. Wait until the pancake is golden on the bottom and starting to set on the top before flipping and cooking on the other side
While the pancakes are cooking make the maple yoghurt. In a bowl mix together the yoghurt, maple syrup, vanilla, cinnamon and ginger
To serve the pancakes drizzle the yoghurt over the warm pancakes
