Serves 4

Cal per serving: 109

Gluten free: Vegetarian: Dairy Free

1⁄4 cup pumpkin, cooked and puréed

3 tablespoons almond milk

3 eggs

1 tablespoon vanilla bean extract

1 cup of almond meal OR 1 EIMELE VANILLA SHAKE

1 teaspoon cinnamon

Pinch of nutmeg

1⁄2 teaspoon salt

1⁄4 teaspoon baking soda

Coconut yoghurt and blueberries, to serve

1 tablespoon of maple syrup to serve

Place all the dry ingredients together, add wet ingredients and whisk until smooth.

Heat the pan, add a little coconut oil and place a blob of pancake mixture in the middle. Cook until the pancake starts to bubble and rise before turning over.

Serve with coconut yoghurt and fresh blueberries. Drizzle with maple syrup.

*For a vegan version, simply replace one egg with one tablespoon of water with 1 tablespoon of flax.