Pumpkin Pancakes with Pumpkin and Almond Jam

1/4 cup pumpkin puree

1/4 cup almond milk

1 tablespoon lemon juice

1 tablespoon coconut oil

2 tablespoons of 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 and Almond Jam

Almonds

Cinnamon

1. Add all the liquid ingredients and mix well.

2. Add all the solid ingredients and when they are well mixed, add them to the liquids little by little, stirring constantly.

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

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

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