Pumpkin Spice Pancakes 🎃
Pancakes don’t often feature as high nutrient foods however these Pumpkin Spice Pancakes packed with nutrients and do not have added sugars or fats that many pancakes do. They offer dietary fiber from the buckwheat flour, substantial protein from cottage cheese and egg whites and the pumpkin puree adds vitamins and minerals and antioxidants

Ingredients:
1/2 cup (125 ml) buckwheat flour
1/2 cup (125 ml) all-purpose flour
1 cup (250 ml) pumpkin puree (not pumpkin pie filling)
1 cup (250 ml) cottage cheese
1/2 cup (125 ml) egg whites
1 tsp apple cider vinegar (or lemon juice)
1 tsp baking soda
2 teaspoons (10 ml) vanilla extract
2 teaspoons (10 ml) pumpkin pie spice
Avocado or Olive Oil Cooking spray to cook

Directions :

Add all pancake ingredients to a blender and blend until smooth.
Heat a fry pan then spray with oil of choice.
Once the pan is hot, pour 1/4 cup portions of the pancake batter onto the pan.
Use the back of a spoon to spread the batter into a circular shape if needed.
Cook the pancakes until bubbles form on the surface and the edges look set, usually about 2-3 minutes.
Flip and Continue Cooking use a knife or your spatula to create an air vent by pressing into the centre of the pancake which will allow for even cooking.
Cook an additional 2-3 mins until both sides are golden and the pancakes are cooked through.
Remove the pancakes from the pan and keep them warm. You can keep them in an oven set to a low temperature (around 200°F or 95°C) while you cook the remaining pancakes.
Serve with fresh berries and a drizzle of maple syrup – enjoy!