Pumpkin pancakes

• 140 g Oatmeal (optional: gluten free)
• 40 g Zùsto
• 2 eggs
• 175 g pumpkin puree – 1 small pumpkin (see instructions below)
• 175 g unsweetened almond milk (grams, not ml )
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp pumpkin spice: 8 tsp ground cinnamon
• 4 tsp ground ginger powder
• 2 tsp ground cloves
• 2 tsp ground allspice
• 1 tsp ground nutmeg
• Pecan nuts, finely chopped
• Salted caramel (see recipe)

Equipment

• Blender
• Frying pan
• Jar to keep the spice in
• Mortar & sieve (if you can’t find ground versions of some of the spices)