Summary

Ingredients

• 150 grams flour
• 150 g pumpkin puree (Hokkaido puree)
• 1 tablespoon baking powder
• 1 tablespoon cinnamon
• 1 pinch (s) salt
• 200 g soy milk (soy drink) or other plant-based drink
• 2 tablespoons oil
• 1 tablespoon vinegar
• 3 tablespoon agave syrup or maple syrup
• Oil for the pan

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Instructions

1. The pumpkin puree is made from boiled Hokkaido, so it is great for using the leftovers.
2. Mix the dry ingredients in a bowl. Add the liquid ingredients to the dry ingredients and stir well. Let the dough swell for about 10 minutes.
3. Heat a little oil in a non-stick pan. Pour the batter into the pan in portions and bake the pancakes on each side over medium heat for about 1 - 2 minutes until golden brown.
4. Garnish with syrup, chocolate sauce or powdered sugar as desired.
5. If the pancakes are to be a side dish to a hearty meal, leave out the agave syrup or just take 1 tablespoon.