Pumpkin Pancakes with Chocolate and Yoghurt
Ingredients
- 130 g pumpkin puree
- 1 egg or 1 flax egg
- 2 tablespoons flour
- pinch of baking powder
Toppings
- some yoghurt
- dark chocolate
Preparation
Prepare the pumpkin puree by using canned or baking pumpkin in the oven and mashing it with a fork.
Mix the pumpkin puree with the egg, flour, and baking powder.
If the mixture is too thick, add 1 tablespoon water or milk; if too runny, add some more flour.
Heat a non-stick pan and optionally add a tiny amount of coconut oil.
Pour the batter using a spoon to form small pancakes and cook each side for 1 minute until golden-brown.
Stack the pancakes and add yoghurt and chocolate on top.
