In a bowl, mix the egg with the cooked pumpkin puree.
Add the flavored oat flour and almond/coconut flour, mixing well.
Pour in the milk little by little until a creamy consistency is achieved.
Heat a non-stick pan and cook the pancakes for about 2-3 minutes on each side.
Serve the pancakes with caramel syrup, crumbled cookie, and chocolate chips as toppings.
Discount code for oat flour: FITGIULIA -10%.
Italy, Lazio
| Energy (kcal) | 170.69 |
| Carbohydrates (g) | 20.3 |
| of which Sugars (g) | 1.49 |
| Fat (g) | 6.6 |
| of which Saturates (g) | 1.47 |
| Protein (g) | 9.05 |
| Fiber (g) | 1.37 |
| Sale (g) | 0.05 |
