Ingredients

INGREDIENTS FOR THE PANCAKE DOUGH:

200 g oat flour

2 tablespoons flaxseed

200 ml oat milk

40 ml maple syrup

2 teaspoons baking powder

2 teaspoons turmeric

1 teaspoon cinnamon

For the pan: 1 teaspoon coconut oil

FOR THE PUMPKIN PUREE:

1 Hokkaido pumpkin

3-5 tablespoons maple syrup (depending on the size of the pumpkin)

1 teaspoon gingerbread spice

preparation

PREPARATION FOR THE PANCAKES:

Mix 6 tablespoons of water and 3 tablespoons of flaxseed together and let stand for about 15-20 minutes until a jelly-like mass forms.

Place the oat flour, baking powder, sea salt and spices in a bowl and mix well.

Add the oat milk, maple syrup and flax seeds and mix well.

Heat the coconut oil in a pan over medium heat.

Using a spoon or ladle, place small portions of batter into the pan and cook for about 1-2 minutes per side until the pancakes are golden brown on both sides.

PREPARATION FOR THE PUMPKIN PUREE:

Cut the Hokkaido pumpkin into wedges and bake at 180° top/bottom heat for about 20-25 minutes.

Allow the pumpkin to cool briefly and then place it in a blender or food processor (we used a food processor). Alternatively, you can also use a hand blender.

Add maple syrup and gingerbread spice and mix until a puree forms.

Note: Depending on the size of your pumpkin, you can use as much maple syrup as you like.