A really lovely way to start the day!

The selection of pancakes on this website is rapidly growing as l start to experiment further with non gluten flours and ingredients. This pancake was inspired by my purchase of a container of fresh cherries and l thought they would go very well with pumpkin. There is a good amount of fibre in this pancake and so many wonderful nutrients.

I like to assemble the ingredients on the bench so that everything is on hand.

Place in a bowl:

1 cup of organic buckwheat flour

1 cup of organic coconut flour

1/2 cup organic quinoa flakes

1/2 cup ground pepitas (I did this in the food processor)

4 free range eggs

1 full cup of finely grated pumpkin (I used the fine shredding attachment on the food processor)

10 cherries seeded and chopped in the food processor

Add approximately 2 1/2 cups of filtered water and mix well. The quinoa flakes will absorb water and you want it firm enough that you can make a small ball in your hand but still quite wet looking.

Top the pancake with your favourite toppings but l used raw walnuts (soaked and dehydrated), diced fresh cherries, raw pumpkin seeds (soaked and dehydrated) and organic maple syrup.

Topped with raw walnuts, pumpkin seeds, diced fresh cherries and organic maple syrup.

I really love spending time preparing lovely meals and making them look nice on the plate. I try to sit down and eat mindfully to support my digestion and mostly keep fluids separate from my meals also.

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