Pecan Pumpkin Pancakes

• 1 cup Kefir cultured lowfat milk (10 g protein)
• 2 tablespoons buttermilk (2 grams of protein)
• 2/3 cup plain Greek yogurt (7 grams protein)
• 1/4 cup molasses
• 1 egg (6 grams of protein)
• 1/4 cup cooking oil
• 1/2 cup canned pumpkin
• 1 heaping teaspoon baking powder
• 1 teaspoon baking soda
• 1 and 1/4 cup chickpea flour (25 grams of protein)
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon kosher salt
• 1/2 cup pecan pieces (6 grams protein)
• 1/2 cup butter, softened
• 1 teaspoon cinnamon
• 1 tablespoon brown sugar
• 1/4 teaspoon kosher salt

1. In a blender, combine kefir milk, buttermilk, yogurt, molasses, egg, oil, pumpkin, baking powder, baking soda, chickpea flour, 1 teaspoon cinnamon, ginger and 1/4 teaspoon salt. If you add all the liquids first and then the dry ingredients, it will be easier to blend.
2. Preheat your griddle to 275 degrees. Spray with nonstick spray. Pour pancake batter onto hot griddle, then sprinkle with a few pecan pieces. Let bubbles pop and then turn pancakes and cook other sides.
3. Beat softened butter with 1 teaspoon cinnamon, brown sugar and 1/4 teaspoon kosher salt until light and fluffy and thoroughly combined.
4. Serve hot pancakes with a dollop of whipped cinnamon butter and warm maple syrup.

Enjoy!