1/2 cup buckwheat flour or gluten free flour mix(see page 000)
2 tablespoons almonds (about 14 almonds)
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
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3 egg whites
1/2 cup mashed pumpkin or 2 (3.5 ounce) jars organic sweet potatoes, squash or applesauce (baby food).
1/2 cup plus 2 tablespoons nut milk or rice milk
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Pure maple syrup, raw honey, or fruit puree
Fresh fruit such as strawberries, apple slices, papaya slices, or pineapple slices
Put quinoa and almonds into a bullet blender; using a flat blade, mill the quinoa and almonds into flour.
Whisk flours and ground almonds, baking powder, and pie spice into a small bowl. Stir in the egg whites, baby food, and milk.
Put a griddle over medium heat; coat with cooking spray. Spread about a teaspoon of coconut oil over the surface per four pancakes. When a few drops of water sizzle when sprinkled over the surface, the pan is ready.
Using a quarter cup measure, scoop just under ¼ cup batter into a small circle onto hot griddle; repeat for each pancake; cook 1-2 minutes; flip and cook another 30 seconds to 1 minute. Serve with maple syrup and fresh fruit.