Ingredients:
1/2 C Buckwheat Flour
1/4 C Quinoa Flakes
2 T Tapioca Flour
1 t Baking Powder
1/2 t Pumpkin Pie Spice or Ground Cinnamon
1/4 t Sea Salt
1/2 C Unsweetened Almond Milk (or other non-dairy milk)
1 Large Egg
1/4 C Butternut Squash Puree (or pumpkin puree)
1 T Melted Coconut Oil
1 Scoop Now Organic Better Stevia
1 t Vanilla Extract
Directions:
Combine all ingredients. Add a little extra almond milk if mixture is too thick.
Cook as you would any pancake 1/4 C of batter per pancake.
Yield: 6 Pancakes (2-3 servings)
Note: Recipe can be doubled or tripled and leftover pancakes frozen for later!
* Adapted from https://www.simplyquinoa.com/banana-buckwheat-quinoa-pancakes/
