Pumpkin Pancakes

Ingredients

• 100 ml very cold water
• 100 ml coconut milk
• 100 g spelt whole‑grain flour
• 1 egg
• 3 tbsp coconut palm sugar
• Cinnamon
• 500 g small pumpkin (1 small pumpkin)
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   In a bowl combine the water and coconut milk, then gradually whisk in the flour with a whisk. Finally stir in the egg, 1 tbsp coconut palm sugar, and a pinch of cinnamon. Let the batter rest for 15 minutes.

2. 2.

   Meanwhile, peel, halve, seed, and slice the pumpkin. Fold the slices into the batter, heat oil in a pan, and fry the pancakes portion by portion until golden yellow. Drain on kitchen paper and keep warm in a preheated oven at 80 °C (convection 60 °C; gas: level 1).

3. 3.

   Mix the remaining coconut palm sugar with cinnamon to taste and serve the pumpkin pancakes drizzled with this mixture.