This recipe is best made with leftover roast pumpkin. I’ll often roast a batch of pumpkin in the oven once a week. It’s great to have on hand to add to salads, make these pancakes with or even make a pumpkin soup with.
Add the mashed pumpkin, eggs and goats cheese to a bowl, mix until combined. Add the buckwheat flour, tapioca flour, nutmeg, sea salt and baking powder, mix again until combined.
Heat a tablespoon of olive oil in a large frypan and spoon some of the mixture into the pan, you should be able to fit 3 pancakes into the pan. Cook over a medium heat for 3 minutes, then flip and cook on the other side for another 2 minutes. Continue this process until you have used up all of the mixture.
Serve topped with some more crumbed feta and another sprinkle of nutmeg.