Cooking Time:20 Minutes
Serving Size: 3-4 pancakes
30ml oat milk
1½ tbsp pumpkin puree
1 tbsp buckwheat flour
¼ tsp baking powder
Coconut oil for frying
Toppings: peanut butter and maple syrup
Combine all ingredients, apart from the coconut oil, maple syrup and peanut butter in a blender or an electric hand mixer.
Mix until fully combined and then heat some of the coconut oil in the frying pan.
Pour some batter into the heated pan to make roughly 5cm pancakes in diameter.
Fry on either side for 2-3 minutes, until bubbles start to appear on the surface.
Repeat until all batter is used and then top with your choice of toppings.