Spiced Pumpkin & Apple Buckwheat Pancakes (Gluten-Free)

• 1/2 cup buckwheat flour
• 1/2 cup oat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 4 tablespoons pumpkin puree
• 1 teaspoon maple syrup (plus more for topping)
• 1 cup almond milk (or any milk you prefer)
• 1 teaspoon butter or coconut oil to grease pan
• optional: approx. 8 thinly sliced green apple pieces

1. Combine all ingredients (except apples) in a mixer and blend until smooth (pour wet into dry).
2. Heat a cast iron pan or griddle on high and add a tsp of butter or coconut oil, coat your pan.
3. With a ladle, spoon the batter onto the pan, and with a swirling motion make sure it's all together in a circle, fairly flat in the center. If you are adding a sliced apple, wait 30 seconds and top the wet side with the apple. As you see bubbles forming, check the bottom side and flip accordingly. Pat the center a little to make sure center cooks.
4. Continue and serve with maple syrup!

buckwheat flour, flour, baking soda, salt, cinnamon, cardamom, pumpkin puree, maple syrup, almond milk, butter

Taken from food52.com/recipes/31531-spiced-pumpkin-apple-buckwheat-pancakes-gluten-free (may not work)