Pumpkin Pancakes

4 portions 

• 4 tbsp pumpkin puree (steamed or softly baked pumpkin, blended)
• 1 tbsp coconut oil or coconut puree or any nut butter
• 1 tbsp (10g) chia seeds
• 100g oats
• 1 heaped tsp hemp protein (or any plant protein)
• 1 pinch of salt, optional: about 1 tsp autumn spices
• ½ tsp baking soda
• 1 tsp apple cider vinegar
• 1 banana
• 170g almond milk + a splash of sparkling water

Add just enough water or plant milk on the oats until they are covered. Stir in the chia seeds. Let the mixture soak for at least 10 minutes. Blend in a food processor with the pumpkin puree, the coconut fat, the almond milk and the chopped banana. Then add the protein powder, salt, baking soda, vinegar and sparkling water (if you have) and blend again until smooth. Warm up some coconut oil in a frying pan, spread 1-2 tbsp of dough per pancake and fry at medium heat. Make sure  the dough is settled before you turn them over.