Ingredients
5 7/8 tablespoons pumpkin
5 1/3 tablespoons banana
3/4 cup wholemeal flour rice + avena
1 egg
1 teaspoon baking powder
1 tablespoon unsweetened cocoa
oat milk q.s.
2 tablespoons yogurt
2 walnuts
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Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
Professional compressor gelato maker — no pre-freezing, continuous
Compressor-free churner for gelato, sorbet, frozen yogurt
Rotating stand for smooth cake frosting and decorating
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prepares for pancake batter, putting in a bowl the flour, egg, baking powder and milk a little at a time to a soft dough and thick separates the mixture into two bowls. in an add cocoa and stir now on a pan preparing pancakes. with a ladle you put the dough on the pan. expects that for bubbles, and then turns the pancake for another few seconds. now prepares ice cream. After steamed pumpkin for 15 minutes, do it cool and put it in the freezer for at least 3 hours. then take it and put it in a blender with about 2 tablespoons of oat milk and blend. coarsely chop the nuts 2 and make them toast for a few minutes in a pan. now serve pancakes. alternate ones of classic and cocoa. put on the yogurt, ice cream pumpkin and walnuts. and enjoy your meal