1 cup roasted pie pumpkin flesh*
1 cup sprouted whole spelt flour (or oat flour if you want gluten free)
3/4 (1/2-1) cup nut milk
1T melted coconut oil or ghee
2 tsp baking powder
1T pumpkin pie spice
*cut in half, place on a tray cut side down and bake for 1-1.5 hours at 350F
Just toss everything into a blender (THIS is the one we have a love), blend everything together in a high powdered blender. You want a nice easily pourable but not runny consistency,so start with 1/2 cup milk and add more to get the right consistency. If after the first pancake you need to add more, just do that. You want to pour them into the skillet and have them spread to about 1/4″ without having to actually spread them with a utensil.
Then heat a skillet (my pancake favourite is THIS one – also great for pizza!), brush with coconut oil/avo oil/ghee and when it’s hot, slowly pour in 2-3 inch circles of batter, flip once you see bubbles! Stack them in a warm skillet while you cook then put the whole skillet on the breakfast table and tuck in.
Serve with toasted nuts, roasted diced pumpkin, maple syrup, whipped coconut cream or a good chocolate sauce!