Pumpkins and coconuts are good sources of both antioxidants and fiber. So these pancakes will fill you up with less calories and help you fight off disease.

1 3/4 cup buckwheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tbsp cinnamon
1/2 tsp salt
1/4 cup plus 2 Tsp maple syrup
1 cup plain Greek yogurt
1 cup almond milk
2 eggs, large
2 tsp pure vanilla extract
1/4 cup butter, melted
1 scoop coconut whipped cream
small handful chopped pecans
2/3 cups pumpkin puree

1. In a bowl, combine buckwheat flour, baking powder, baking soda, cinnamon, and salt.


2. In a separate bowl, combine 1/4 cup maple syrup, Greek yogurt, almond milk, pumpkin puree, eggs, vanilla extract, and melted butter. 


3. Make a well in the middle of the dry ingredients and pour in the pumpkin mixture. Make sure to mix well.


4. Heat up a pan with cooking spray or butter and pour in the batter using a ladle or an ice cream scoop.


5. When air bubbles form on the pancake, flip it over. Remove the pancake when the underside is a golden brown color.


6. Top the pancakes off with coconut whipped cream, chopped pecans, and 2 Tsp maple syrup.