1/4 cup pumpkin puree

1/4 cup almond milk

1 tablespoon of lemon juice

1 tablespoon coconut oil

2 tablespoons pumpkin and almond jam

1 large egg

3/4 cup almond flour

1/2 teaspoon cinnamon

1/3 teaspoon nutmeg

1/2 teaspoon yeast

Pumpkin Jam with Almonds

Almonds

Cinnamon

1. Add all liquid ingredients and mix very well.

2. Add all the solid ingredients and when they are well mixed, add them to the liquids little by little, without stopping stirring.

3. Let the dough rest for 15 minutes or overnight.

4. Add a little coconut oil (1 teaspoon) to a frying pan over heat. When the frying pan is very hot, add spoonfuls of the dough. As soon as the pancake starts to bubble (it takes about 2 minutes), turn it over and let it cook for another 2 minutes on the other side.

5. Serve with pumpkin jam and toasted almonds and cinnamon to taste.