200 gr pumpkin cubes
30 gr coconut flour
75 ml almond drink
1 tsp vanilla aroma
1 tsp baking powder cinnamon to taste
2 tbsp coconut oil
Optional: sugar-free syrup
Bring a pan of water to the boil. Add the pumpkin cubes to the pan and cook for 10-12 minutes. Drain the water after boiling and purée the cubes using a blender. a stick blender to puree.
Mix the eggs, almond drink and vanilla flavor in a large bowl. Add the pumpkin puree, coconut flour, cinnamon and baking powder to the bowl and mix well again. Heat a tablespoon of coconut oil in a large frying pan and spoon a ladle of batter into the pan.
Bake the pancake for 2 minutes over a low heat and then turn using the rotary knob. a cheese slicer or cake server to turn the pancake. Bake for another 2 minutes and place on a plate. Repeat this step until you have baked 8 pancakes.