INGREDIENTS
100g of pumpkin
1 egg
90g (1/2 cup) of sugar
Vanilla essence
190g (1 1/2 cups) of flour
180ml (3/4 cup) of soy milk
6g (1/2 tbsp) of baking powder
Maple syrup

METHOD
1. Transfer the pumpkin to the plate (microwave safe) and transfer it to the microwave for 15 minutes.
2. With the spoon take the inner part from the pumpkin and transfer it to the bowl. Puree it with the immersion blender.
3. Add the egg, sugar, vanilla essence, flour, soy milk, and baking powder and mix all together to obtain a lump mixture.
4. Heat the pan for pancakes and pour the mixture with the ladle. Cook on both sides until the pancakes are ready.
5. Arrange the pancakes on a plate, pour the maple syrup over them and serve.
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