Healthy Pumpkin Pancakes

cup Bob’s Red Mill Buckwheat Flour

pumpkin puree (not pumpkin pie filling)

milk of choice (I used unsweetened vanilla almond milk)

large eggs

tablespoons canola oil

 tablespoons pure maple syrup

pure vanilla extract

apple cider vinegar (or substitute 1 tablespoon lemon juice—do not omit!)

 teaspoon baking soda

 teaspoon kosher salt

teaspoon ground cinnamon

 teaspoon ground ginger*

 teaspoon ground nutmeg (freshly grated if possible)*

 teaspoon ground cloves*

For serving: pure maple syrup, apple or pumpkin butter, butter (regular or vegan), toasted pecans; whipped cream