Ingredients

• 200 g (3/4 cup) pureed baked pumpkin (thin consistency)
• 2 tablespoons plain yogurt (or pumpkin as above)
• 2 eggs
• 2 tablespoons melted coconut oil or butter
• 1 tablespoon maple syrup or honey
• 1 cup rice flour
• 1/3 cup ground almonds
• 2 teaspoons baking powder

Toppings:

• bitter cocoa
• maple syrup or honey
• caramelized bananas

Preparation

1. In a bowl, mix with a spoon the pureed pumpkin with plain yogurt, eggs and melted fat and syrup or honey. In a second bowl, add rice flour, ground almonds and baking powder, mix thoroughly.
2. To the bowl with pumpkin, add the dry ingredients and mix with a spoon (briefly, slowly, only until the ingredients combine).
3. Heat a pan (e.g. a crepe pan or other non-stick), do not add fat. Spoon in 1 full tablespoon of batter, keeping spaces between them. Spread the batter over the surface in a circle shape. Even out the surface of the poured batter.
4. Fry over medium heat for about 1.5 - 2 minutes until browned, flip to the other side and repeat frying (about 1.5 minutes).
5. Remove from pan. Dust with cocoa, add caramelized bananas (briefly fried in the pan and drizzled with lemon juice), pour over with maple syrup or honey.