Almond Flour Pancakes

1 cup almond flour
½ cup applesauce or pumpkin puree
1 T buckwheat flour
2 organic eggs
¼ cup water
2 T coconut oil
¼ tsp ginger powder
¼ tsp cinnamon
pinch of sea salt

Combine all ingredients in a bowl. The batter may appear a little thicker than normal. Spoon in a 1/4 cup batter onto a lightly-oiled pan over medium heat. You may want to shape the pancake and press down with the scoop to keep them from being too thick. Flip pancake, just when the bubbles start showing up on the top. Topping options: almond butter, sunflower seed butter, berries, chopped apple, chopped pear, cinnamon, ground flax seeds, dried unsweetened coconut, nuts or seeds. Consider making extra to freeze.