Recipes

Ingredients

• 2 cups freshly cooked and pureed pumpkin 
• 1 cup nut butter (almond, hazelnut or cashew)
• 3-4 eggs 
• Cinnamon or speculaaskruiden to taste
• 3-4 tablespoons coconut oil or ghee

Preparation

1. Place all ingredients in a blender. Puree until smooth.
2. Preheat skillet over medium heat. When hot, add in a few tablespoons of ghee or coconut oil.
3. Spoon about 3 tablespoons of batter onto a hot, greased skillet.
4. Cook for about 2 minutes on each side.
5.  The pancakes will be small and will get rather dark from the hot oil.
6. Serve with a sliced avocado, hummus, nut butter or chocolate spread + shredded coconut. Or use them with a salad. 
7. Store leftover batter in the fridge in a jar with a tight-sealing lid for up to a week.

Lunch Dinner