Cal per serving: 109
Gluten free: Vegetarian: Dairy Free
1⁄4 cup pumpkin, cooked and puréed
3 tablespoons almond milk
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.