~ makes 10 pancakes; serves 3, low-FODMAP, dairy & gluten-free

- 2 large eggs

- ¾ cup unsweetened almond or coconut milk

- ½ cup 100% pure pumpkin puree

- ½ teaspoon vanilla extract

- 2 TBSPs pure maple syrup (omit for low-FODMAP recipe)

- ½ teaspoon sea salt

- ½ teaspoon ground nutmeg

- ¼ teaspoon ground ginger

- 2 teaspoons cinnamon

- ½ teaspoon ground cloves

- 1 cup buckwheat flour

- 3 TBSPs arrowroot flour

- 2 teaspoons baking powder

     Mix the first five ingredients together in a mixing bowl. Next add the spices, flours, and baking powder. Mix everything together well. Heat a nonstick griddle or large skillet over medium heat (~350 degrees F) and grease with cooking spray, coconut oil, or ghee. Pour or scoop ¼ cup of the batter per pancake onto the griddle (make sure to watch the pancakes carefully, I find these don’t bubble like other pancakes may). Flip the pancakes over when the edges begin to look cooked. Serve with real maple syrup and cinnamon, warmed and mashed blueberries, or simply a little coconut oil and cinnamon.