Instructions
1/2 Pumpkin (approx)
1 pinch Tumeric
1 3/4 cups Rice milk or almond milk
1/4 cup Maple sugar
2 large eggs
1 1/2 Quinoa flour
2 tsp gluten-free baking powder
1/2 tsp Ground cinnamon
1/2 tsp Ground ginger
1/2 tsp Flaky sea salt
2 Tbsp Coconut oil
To Serve
3 Tbsp Maple syrup
1/2 cup Pecans
3 Tbsp Yoghurt
Directions