8 eggs
1 banana, mashed
7oz / 200g unsweetened pumpkin purée
1 cup almond meal
1/2 tsp baking soda
3 pinches sea salt
cinnamon, to taste
1 cup berries or chopped fruit (optional)
butter or coconut oil (for frying)

1. In a large bowl, mix dry ingredients.
2. Add wet ingredients to dry and mix thoroughly with a whisk until there are no lumps.
3. (Optional) Add berries or chopped fruit.
4. Heat a large frying pan or griddle to medium heat. Add butter or coconut oil to coat the bottom of the pan.
5. Ladle the pancake batter into the pan (it is fairly thin and will spread, so use about 1/8 of the batter for each pancake).
6. When the edges and top of the pancake are “set,” flip and fry for another 30 sec.
7. Top with butter, a thin layer of almond butter (our favourite!), a drizzle of honey or maple syrup, or some fruit compôte, and serve.

Makes 8 pancakes (serves 2-3).