Tortilla Baking Mix

Recipe found in Dr. William Davis 30 minute Wheatbelly cookbook.

Tortilla Baking Mix

Ingredients:

3 cups ground golden flaxseeds
1 cup almond meal/flour
2 T. onion powder
2 t. Garlic powder
1 1/2 t sea salt

Mix all ingredients together and store in airtight container in refrigerator.

Grain-free Power Balls

 Power Bars from elanspantry.com . I get many of my grain-free recipes from this site.

GRAIN-FREE POWER BARS

Ingredients:

2 cups almonds (raw)

1/2 cup golden flax seeds

1/2 cup unsweetened shredded coconut

1/2 cup roasted almond butter ( i sometimes use peanut butter from Trader Joes)

1/2 t celtic sea salt

1/2 cup coconut oil

4 drops stevia

1 T honey

1 T vanilla extract

1 cup chocolate chunks (I use chocolate chips)

Place almonds, flax seed, coconut, almond butter or peanut butter and salt in a food processor. Pulse briefly, about 10 seconds. In a small sauce pan melt coconut oil over low heat. Remove and stir in stevia, honey and vanilla. Add coconut mixture to food processor and pulse until ingredients form a coarse paste. Press mixture into an 8x8 inch baking dish. Chill in refrigerator for 1  hour until mixture hardens. In small saucepan melt chocolate over low heat stirring continuously. Spread melted chocolate over bars. Return to refrigerator until bars harden. Remove and cut into bite size bars. I then store in container in freezer.

Sweet Omelette with cinnamon and toasted pecans

I had no idea eggs could taste so good! I found this recipe on chowstakers.com   It is the perfect for a grain-free breakfast. Even thought the recipe called for blueberries, I'm sure you could use strawberries or any other fruit that is in season.







Ingredients:

For the omelette:

2 eggs
1 tsp vanilla
dash of cinnamon
butter for pan

For the pecans:
1/2 cup pecans
2 T. butter
1 tsp cinnamon

Serve with maple syrup
blueberries or other fresh berries

Directions:

Start with the pecans: In a small frying pan, melt butter. Add pecans and cinnamon a nd saute until the pecans look slightly softened. Remove from head and set aside.

In a bowl beat the eggs, vanilla and cinnamon. Melt the butter in the pan and pour the mixture in. When is starts to bubble on the sides, carefully flip it. Once cooked, remove from pan and fold over on your plate.

Spoon the cinnamon toasted pecans and add some berries on top. Drizzle with maple syrup and serve.

Almond crackers with garlic and rosemary

Recipe Notes: I've used almond flour and almond meal to make these crackers.  Almond meal gives the crackers a more grainy taste.  The key to making sure the crackers bake well and come off the sheet pan correctly is to use parchment paper. Be careful on cooking time, the crackers burn easily.

• 2 cups almond flour/meal
• 3/4 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chopped, dried rosemary
• 1 large egg
• 1 Tablespoon extra virgin olive oil, butter, ghee, or coconut oil

1. Preheat oven to 350 degrees. Using butter or coconut oil, grease baking sheet very liberally.
2. In a medium-sized bown stir together almond flour, salt, garlic powder and dried rosemary.
3. In a separate, small bowl, whisk egg until frothy. Add desired oil and mix. Pour egg-oil mixture into the dry ingredients and mix until the dough is well blended.
4. Make the crackers: Roll the dough out on parchment paper until desired thickness. Remove the top sheet of paper and cut the crackers into 1-2 inch squares. 
5. Bake for 10 minutes or so, until firm and lightly golden brown. Allow to cool before removing from baking sheet.

Grain-free pumpkin pancakes

For the next year, Tim and I have basically gone a grain-free lifestyle eating a majority of our foods without any grains. I've tried a couple of different grain free pumpkin pancakes and this is our favorite. One batch makes 6 small pancakes. I usually double the recipe for Tim and I. Since these pancakes are made with almond flour, they're more filling than pancakes made with wheat flour

Ingredients: * pinch of baking soda * pinch of salt * 1/2 tbsp pumpkin pie spice * 1/2 cup almond flour * 1/2 tsp vanilla extract * 1/4 cup canned pumpkin * 1 tbsp honey * 2 eggs Combine the dry ingredients together in one bowl, then in another bowl combine the wet ingredients. Mix the wet with the dry ingredients.Let mixture sit for 2 or 3 minutes. Cook in a pan on medium-high like a normal pancake. Makes 6 medium sized pancakes. The pancakes will look a lot darker (and orange-er) than normal, but are still delicious!!

Grain-free waffles

This grain-free recipe was found on the fast Paleo site at fastpaleo.com

Last Christmas we bought a nice Belgium waffle maker. We experimented with a number of recipes to make the perfect waffle. In September of 2011 I decided to go grain-free based on a number of articles I read that caused me to believe the grains that we are now eating are no longer healthy. I found this Paleo recipe for a grain-free waffle. The texture is a little spongy because of the coconut flour used,  but it fills a need for waffles on a Sunday morning. We topped our waffles with fresh cut up strawberries and a little powdered sugar.

Ingredients:

2 whole eggs
1 Tbsp coconut milk
1 tsp melted coconut oil
1 and 1/2 Tbsp sifted coconut flour
1 Tbsp xylitol or pinch of stevia
1/4 tsp baking soda
1/16 sea salt
dash grain-free baking powder

Grease your waffles iron. Let it warm up for about 3 minutes.

Whisk together the eggs, coconut milk and melted oil or butter in a small bowl.

Sift all the dry ingredients in the liquid ingredients and whisk slowly and lightly until smooth.

After the waffle iron is warm, pour your batter into the center of the waffle iron and spread the batter out slightly. No need to spread all the way. Press the other half of the waffle iron down gently and let cook for 4-5 minutes

Carefully move a small spatula underneath the waffle to loosen. Serve with your favorite topping.

Grain-free pancakes

In my quest to live a grain-free, gluten-free lifestyle, I'm always on the look for new ways of preparing meals without all the grains. Yesterday I found this recipe on the internet and was anxious to make it for breakfast for Tim and I. They tasted great. 

Ingredients:

1 tbsp flaxseed

1 tbsp coconut flour

4 tbsp almond milk

1 tsp baking powder

1 egg

1 tsp cinnamon

1/2 tbsp stevia/sweetner

Mix together the ingredients and cook in a skillet. 

This recipe makes one serving, around 3-4 pancakes. 

Gluten-free pizza

In my quest to eat more healthy, I found this pizza recipe on comfybelly.com.  The crust is made from almond flour and Parmesan cheese. I didn't have a 11 x 7 inch tart pan that is called for in the recipe, instead I used a regular size pan and just made sure when I spread the dough out it was only 11 x 7 inches.   Make sure you cook the crust so it's golden color. If you under bake the crust, your pizza will be soggy. I added mushrooms, onions and ground turkey. This recipe will never replace a real tasting pizza made with flour and yeast, but it's a great substitute. (I used a picture from the comfybelly site until I can get my own picture posted).

Pizza Tart

Tart Crust Ingredients (used to fill an 11 inches x 7 inches tart pan)

• 1 cup of almond flour
• 1 cup of grated Parmesan cheese
• 3 tablespoons of water
• 1/4 teaspoon of dried basil
• 1/4 teaspoon of dried oregano

Tart Filling Ingredients

• 3/4 cup of thick pizza sauce (tomato sauce seasoned with herbs and olive oil)
• 3/4 cup of your favorite pizza cheese for the top (grated)
• about 1/4 teaspoon of dried basil, oregano, and garlic powder sprinkled on top
• I used some ground turkey, onions and mushrooms on the top

Method

1. Preheat your oven to 375 degrees F.
2. Add the almond flour, cheese, basil, oregano and water to a food processor or blender, and process for several seconds, or until it starts to crumble or clump together a bit. It should be soft and sticky. If not, add a bit more water.
3. Cut out parchment paper to place on bottom of pan. 
4. Scoop or pour the crumble crust mixture into your tart pan.
5. Spread the mixture out evenly, and then use your fingers to press the tart into the shape of the pan.
6. Bake the tart for about 12 minutes, or until it is just starting to turn yellow on top and on the edges.
7. Take the tart out of the oven and spread the pizza sauce evenly across the crust. Then add the grated cheese, and finally sprinkle the oregano, basil and garlic powder on top.
8. Raise the oven temperature to 400 degrees F.
9. Place the tart back in the oven, and bake for about 12 minutes, or until the cheese is just starting to brown.
10. Cool, slice, and store any leftovers in the refrigerator for another day. Reheat slices at 350 degrees F for about 7 minutes.

Cinnamon Bun Muffins using coconut flour

I found this on the healthy recipe site, http://comfybelly.com/

CINNAMON BUN MUFFINS (USING COCONUT FLOUR)

Muffin Ingredients (makes about 8 muffins)

• 1/2 cup of coconut flour
• 1/4 teaspoon of baking soda
• 1/4 teaspoon of sea salt
• 4 eggs
• 1/3 cup of yogurt
• 1/2 cup of honey (or other sweetener)

Cinnamon Topping Ingredients

• 2 tablespoons of ground cinnamon
• 4 tablespoons of honey (or other sweetener)
• 2 tablespoons of unsalted butter, melted (ghee or coconut oil will work too)
• 1/4 cup of chopped walnuts (optional; or other nut)

Method

1. Preheat your oven to 350 degrees F.
2. For the muffins, combine all the dry in ingredients and blend well.
3. Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour), or blend well by hand.
4. Fill muffin or cupcake liners about 3/4 of the way with batter.
5. Drip the cinnamon topping over the top of each muffin. Some of it will sink into the muffin batter. You can use a toothpick to poke the topping into the batter, to get more of the topping to spread into the batter.
6. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
7. Cool and enjoy! Store for a few days at room temperature (covered) or keep in the refrigerator for a week or so.

Chocolate chip banana cake

This recipe comes from the cookbook " The gluten-free almond flour cookbook".  This cake is so good, that even my non gluten- free friends loved  it. Perfect recipe to use over-ripe bananas.  If you want a simple banana cake, eliminate the chocolate.

Ingredients:

3 cups blanched almond flour

1/2 tsp sea salt

1 tsp baking soda

1/4 cup grapeseed oil

1/4 cup agave nectar

3 large eggs

1 tbl vanilla extract

1 cup  coarsely chopped dark chocolate

1 cup (2-3) mashed very ripe bananas

Directions:

Preheat oven to 350 degrees. Grease a 9 inch cake pan with grapeseed oil and dust with almond floor.

In large bowl, combine the almond four, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar, eggs and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate and bananas. Scoop the batter into the prepared cake pan.

Bake for 35-45 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cook in the pan for 1 hour, then serve. 

Grain free

This recipe comes from http://www.ticklemysweettooth.com/blog/?p=267. Candice is a professional baker who loves to make low carb foods. This is one of her recipes. If you're following a grain-free diet, this is a great addition to your recipe box. I'm printing the recipe exactly as written on her blog. Next time I will add a little onion or some bacon. This is a recipe that you can add flavors to enhance the sandwich. 

Ingredients:

1 Tablespoon unsalted butter(plus 1-3 teaspoons for frying)

2 Tablespoons water

2 large eggs

2 Tablespoons Coconut Flour

1/2 teaspoon baking powder

dash of salt

dash of garlic powder(optional)

1 oz cheddar cheese, cut in thin slice/slices(or whatever cheese you want to use)

Instructions:

Melt 1 Tablespoon butter in microwave. Mix in your water and eggs using a fork.
Add coconut flour, baking powder, salt, and garlic salt(if using). Mix until completly smooth.

Pour into a small square plastic, microwave safe, dish. Cook on high in microwave for about 2 minutes, until fully cooked. Let cool a few minutes then flip out and slice length wise in half.

Melt 1-3 teaspoons of butter in a frying pan. when half is melted I kind of dip the bottom slice of ‘bread’ in it then place on counter for a second. Then when rest of butter is melted I place top of bread face down, layer on cheese, then place top other slice on(butter dipped side facing up).
Fry until golden brown and cheese is melted.

Nutritional information for whole recipe(1 sandwich) and using 1.5 teaspoons butter for frying:

Energy    474 kcal
Carbohydrate, Total 10.63 g
Sugars, total     1.93 g
Fiber, total dietary     6.08 g
Protein    22.74 g
Total lipid (fat)    37.75 g
NET CARBS: 4.55 g

Hungarian goulash

I found this recipe on Saveur website. "The recipe for this hearty, savory soup comes from Katalin Bánfalvi, author Carolyn Bánfalvi's mother-in-law, who lives in the village of Bõny, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor." What I liked about this goulash is that it used potatoes instead of noodles which makes this a gluten-free meal. 

4 tbsp. sunflower or canola oil
2 yellow onions, chopped
1 1⁄2 lbs. beef chuck, trimmed 
   and cut into 1⁄2" cubes
Kosher salt and freshly ground 
   black pepper, to taste
1⁄4 cup sweet paprika
2 tsp. dried marjoram
2 tsp. caraway seeds
2 cloves garlic, finely chopped
2 medium carrots, cut into 1⁄2" cubes
2 medium parsnips, cut into 1⁄2" cubes
1 1⁄2 lbs. medium new potatoes, peeled 
   and cut into 1⁄2" cubes
1 tomato, cored and chopped
1 Italian frying pepper, chopped

1. Heat oil in a 5-qt. dutch oven over medium heat. Add onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes. Increase heat to high. Add beef and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes. Stir in paprika, marjoram, caraway, and garlic and cook until fragrant, about 2 minutes. Add carrots, parsnips, and 5 cups water. Bring to a boil; reduce heat to medium. Simmer, covered, until the beef is nearly tender, about 40 minutes.

2. Add potatoes and cook, uncovered, until tender, about 25 minutes. Stir in tomatoes and peppers; cook for 2 minutes. Season with salt and pepper to taste and serve with rye bread, if you like.

SERVES 4 – 6

Grain free almond bread

Here is the recipe for the almond bread which is a healthy alternative to gluten-free bread. Unfortunately it is only 2 inches high.  It keeps well wrapped up in the refrigerator. Hope you like it. 

Almond Bread

4 1/2 cups almond meal
1 tsp sea salt
1 tsp baking soda
5 eggs
2 Tbsp agave nectar
1 tsp apple cider vinegar

1.) Preheat oven to 300 degrees F.
2.) In a large bowl, combine all the dry ingredients.
3.) In a medium bowl, beat the eggs and add the remaining wet ingredients. 
4.) Add the wet ingredients to the dry and mix thoroughly.
5.) Transfer the mixture to a 5x9-inch standard loaf pan, lightly oiled (a spray oil makes it easy).
6.) Bake for 60+ minutes or until a skewer/knife inserted in the bread comes out clean.  I cook my for only 50 minutes. 
7.) Cool and slice.

Another great dessert that doesn't use dairy, flour or sugar. If you're carb counting, the results are at the end of the recipe. Enjoy this healthy alternative versus a cake that uses flour.

The best part about this cake is that it's totally budget-friendly. It's basically beans, eggs, and cocoa. That gives you no excuse to not try it, ya hear?
Healthy Flourless Chocolate Cake
Adapted from a recipe at LowCarbFriends

Makes a 9" one layer cake

Ingredients:
1-15 ounce can of unseasoned black beans
OR 1 1/2 cup cooked beans, any color
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR unrefined coconut oil
3/4 cup erythritol + 1/2 teaspoon pure stevia extract

OR 1/2 cup honey + 1 teaspoon pure stevia extract

OR 1 1/4 cup Splenda (using Splenda is not recommended)
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water (omit if using honey)

Mint Chocolate variation:
2 teaspoons mint extract (in place of 2 teaspoons vanilla)

Preparation:
Preheat oven to 325 degrees Fahrenheit. Spray a 9" cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving
~57.6g net carbs for the whole cake using erythritol/stevia.
~5.7g net carbs per 1/10th
~125.6g net carbs for the whole cake using honey/stevia.
~12.56g net carbs per 1/10th

Vanilla bean cake - gluten free

Great recipe from http://www.thespunkycoconut.com

Vanilla Bean Cake:

Add to food processor:

2 cups cooked white beans, room temperature, so they don't cook the eggs (I made mine myself by soaking dry white beans overnight. In the morning I rinsed them well, and cooked them.)

6 eggs

3/4 tsp vanilla liquid stevia (do not measure over the batter, just in case it spills out)

1 tsp vanilla extract

1/3 cup honey

Puree well.

Add:

1/4 cup coconut oil, liquified

1/3 cup coconut flour, sifted

1/2 tsp sea salt

1 tsp baking soda

1.5 tsp baking powder (Grain-free Baking Powder Recipe)

Puree well.

Pour into springform pan, lined with unbleached parchment paper on the bottom, and greased all around.

Bake at 325 degrees for about 30 minutes. (I like to check to see if it's done by inserting a knife into the middle. If it's comes out mostly clean, it's done.) Bake for about 22 minutes for cupcakes.

Frosting:

Melt over double boiler:

1.5 bars of 3.2 oz dark chocolate (about 3/4 cup of chocolate chips)

3/4 cup coconut milk

When the chocolate has just barely melted, remove from heat.

Add:

2 tbsp honey

10 drops liquid stevia

2 to 4 tbsp coconut flour, sifted.

Refrigerate until the frosting has cooled, about 15 minutes. (You know it's ready when it is the texture of frosting.)

When the cake has cooled fully, top the cake with the frosting.

Apple walnut dressing - gluten free

I found this recipe on one of my gluten-free sites. When I printed it out to use on a different date, I forgot which site I found it on.  I'm sorry, at this time, I can't give credit to the author. Tim and I enjoyed this bread free alternative to regular stuffing. 

Apple Walnut Dressing

4 tablespoons butter
1 crisp, tart apple
2 large stalks celery
1 medium onion
1 cup shelled walnuts
8 ounces sliced mushrooms
3/4 teaspoon salt or Vege-Sal
1 1/2 teaspoons poultry seasoning

Start the butter melting in a large, heavy skillet over medium heat.

Quarter the apple and trim out the core, whack each quarter into two pieces (making eighths), and drop them in your food processor with the S-blade in place. Whack each stalk of celery into 4-5 big chunks, and throw them in, too. Quarter the onion, peel, and throw it in, and then dump in the walnuts. Pulse the food processor until everything’s a medium consistency.

Dump this mixture, along with the mushrooms, into the butter in the skillet, turn the heat up to medium-high, and saute everything for a minute or two, stirring. Then cover it, and let it cook for 10 minutes, uncovering every 3 minutes or so to stir the whole thing again.

Stir in the salt and poultry seasoning, let it cook for another minute or two, and serve.

6-8 servings. Assuming 6, each will have 9 grams of carbohydrate and 3 grams of fiber, for a usable carb count of 6 grams.

Chocolate Peanut Butter Cheesecake Balls

Quick gluten-free dessert.

Ingredients:


1 (8 oz) package cream cheese,softened
¼ cup butter, softened
¼ cup creamy peanut butter
½ cup sugar
2 tablespoons unsweetened cocoa powder
1 cup finely chopped nuts, toasted (I used walnuts)

With an electric mixer at medium speed beat together all ingredients except nuts until creamy and well mixed. Cover and chill at least 2 hours. Shape chilled mixture into small balls (about 1 tablespoon each). Roll balls in nuts. Serve well chilled.

Garbanzo Bean Chocolate Cake

This is a great gluten free dessert. I've served it a couple of times to friends and they had no idea it was made with garbanzo beans and no flour.
                                                                                                                                                                       


INGREDIENTS:
1 1/2 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting



DIRECTIONS: 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan. 2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent. 3. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan. 4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

Wheat free biscotti

This recipe is from Wheatbellyblog.com



Ingredients:

2 cups almond meal
½ cup chopped walnuts
1/4 cup cocoa powder (undutched)
½ cup dark chocolate chips
Sweetener equivalent to ½ cup sugar
½ cup ricotta cheese, room temperature (replace with coconut milk if lactose intolerant)
4 tablespoons butter, melted (replace with coconut oil if lactose intolerant)
2 large eggs
¼ cup milk, unsweetened almond milk, or soy milk
¼ cup almond, peanut, or sunflower seed butter, room temperature

Preheat oven to 350º F.

Mix almond meal, walnuts, sweetener, cocoa powder, and chocolate chips in bowl. Mix in ricotta, butter, eggs, milk, and nut butter and blend by hand thoroughly.

Pour mix onto baking pan lined with parchment paper or greased with coconut oil or other oil. Shape into loaf approximately 1 inch deep and 3½ to 4 inches in width. Place in oven and bake for 40 minutes.

Remove loaf and allow to cool 15 minutes. Slice into approximately ¾-inch widths and lay each biscotto on its side on baking pan. Put back in oven for 10 minutes.

Remove pan and flip biscotti over. Place back in oven and bake an additional 5 minutes. Remove and cool.

Optional: For a little dark chocolate “icing”:

Melt 3-4 oz semisweet or dark chocolate in microwave (in 15 second increments until melted) or in metal bowl placed in heated water. Stir in 1-2 teaspoons butter.

Dip each biscotti into melted chocolate mix or drizzle chocolate mixture over top of each biscotto.

Gluten free pumpkin pancakes

For health reasons, I'm starting to add more wheat-free recipes to the blog. We made a couple of adjustments to the original recipe to cut down on sugar. We also use sugar free pancake syrup to make sure to make this a great diabetic/heart healthy recipe.



Ingredients:
1 egg
1 Tbsp sugar or sugar substitute
1 tsp vanilla
2 Tbsp melted butter
1/2 cup of pureed pumpkin
1 cup Bob’s Red Mill All Purpose GF Baking Flour (made of, garbanzo flour, potato starch, tapioca flour, sorghum flour and fava flour)
1/4 cup Buckwheat flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
2 pinches of nutmeg
1 cup of organic whole milk ( I used skim)

In a mixing bowl whisk together the egg, sugar, and vanilla, until foamy. Add the melted butter and pureed pumpkin and stir together.

Sift together the flours, baking powder, and spices then add them to the pumpkin mixture. Pour the milk over the mixture and whisk together just until it’s smooth. Add more milk if you like your pancakes thinner. Cook pancakes on hot griddle until golden brown. Serve immediately with your choice of maple syrup.