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The Pancakes are perfect with fresh berries, maple syrup or chocolate spread.
600g Pumpkin, Hokkaido
4 Eggs
1,5 dl Milk (LF)
2 tsp Baking powder
2 tsp Cardamom
2 tsp Ginger
1 pinch of Salt
4 tsp Cinnamon
60g Buckwheat oatmeal
180g Organic sieved Spelt flour
Coconut oil for frying
Toppings
Fresh berries, maple syrup and chocolate spread
Start by cutting pumpkins into small pieces and boiling them in water until soft. Pour out the water and mash them with a hand mixer.
Put the rest of the ingredients in and use the hand mixer until well combined.
Fry your pumpkin pancakes over medium-high heat in a bit of butter or coconut oil until golden on both sides.
Serve the pumpkin pancakes with delicious things of your liking.
Eat & Enjoy!
Find it online: https://raujensen.com/en/2020/11/01/pumpkin-pancakes-low-fodmap/