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Pumpkin pancakes


1 cup of white rice/almond flour (you can mix several types of flours),
2  scrambled eggs,

1.5 cups of chopped, steamed pumpkin,

½ a teaspoon of baking soda/baking powder,
a pinch of salt,
1  teaspoon of cinnamon powder,
1  cup of almond milk,
1 spoon of coconut oil (for frying).


Mash the pumpkin cubes into a puree.

Mix the dry ingredients (flour, baking powder, salt, cinnamon) in a bowl,
add the rest of the ingredients, including the pumpkin, and mix well until you get a smooth batter.
Heat a pan with a little bit of coconut oil, on medium-high heat.
When the pan is hot, pour a spoonful of the batter and fry for about a minute or two. Low the heat and continue frying until the surface of the pancake becomes covered with air bubbles.
Turn the pancake over and fry for about another minute or two.

Fry the rest of the batter in the same way.

Pumpkin pancakes
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