Pumpkin Oat Cakes (GF/DF)

Makes 7-8 large cakes

½ cup buckwheat flour

1 cup finely ground almond flour

1 cup oat flour (rolled oats finely ground)

1 T baking powder

¾ tsp kosher salt

2 tsp Spiva Cooking Pumpkin Spice

1 cup solid pack pumpkin puree

2 eggs, beaten

¾ cup apple juice

1 cup coconut milk (or higher fat milk of choice)

2 ½- 3 Tblsp ghee, for cooking

Pure maple syrup, for serving 

1. In a medium bowl, whisk the buckwheat, almond, and oat flour together with the baking powder, salt, and pumpkin spice blend.
2. In another bowl, whisk together the pumpkin puree, eggs, apple juice, and coconut milk. 
3. Add the dry ingredients to the wet and whisk until combined. 
4. If your batter starts to thicken during the cooking process, you may add a bit of water to thin as needed. 
5. Preheat a large skillet over medium heat. Add a teaspoon of ghee to the pan and then ½ cup of the oat cake batter. If needed, use the cup measure to slightly spread out the batter into approximately ¼ inch thickness.
6. Allow to cook on a medium heat for a few minutes until you start to see a few bubbles and the sides have begun to set up.
7. Flip, then cook for a short time until the oat cake is completely cooked. 
8. Serve with warm pure maple syrup if desired.