Pumpkin Pancakes on Rice Flour with Orange and Banana Topping

Autumn is here. For me it was a hard goodbye with summer. First and foremost this year’s summer rocked in Berlin! Weather was brilliant and I felt like it’s Sydney kind of a city. Secondly it was the last summer just for me and Tomasz and we totally took advantage of it. Early morning walks with coffee in one hand and croissant in another, biking around the city at night, discovering and appreciating small and bigger things. Next year there will be three of us and getting drunk next to a river in a light of a moon won’t be an option (well it wasn’t one this year either but I could still be there totally sober). Things are changing. I know it, I see it and I am a bit scared. But let’s talk about it in a year or so.

For now I enjoy cooking and frying and mixing and silence in a kitchen and small breaks for coffee. I also enjoy pumpkin and pumpkin pancakes. These ones are made with a rice flour, so it has a specific flavour and texture, but specific is good :).

You will need for 3-4 people:

• 2 cups pumpkin puree
• 3 tbsp coconut oil
• ½ cup rice milk
• 2 tsp honey
• ½ vanilla stick seeds
• 2 eggs
• 2 cups rice flour
• 1 tsp baking powder
• big pinch of salt
• ½ tsp cinnamon

For a topping:

• 1 banana
• 1 orange
• 2 tbsp honey

Mix all the ingredients for pancake in a bowl and mix them. Hit a frying pan with a bit of a coconut oil and place one tablespoon of dough for one pancake. Fry till it’s nicely brown and flip on another side.

On another pan place cut orange and panama, pour honey over it and fry for about 2-3 minutes.

Serve still warm pancakes with a fruity topping.

Enjoy, Marta