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RECIPE // Pumpkin and Honey Pancakes

Updated: Nov 16, 2023

Pancake toppings can be as diverse as you like, but one thing has to be guaranteed: the presence of a certain crunch to contrast the fluffy texture of the pancakes. Using our organic and gluten-free ALMOND granola, which is vegan and made only with natural ingredients, our dear nutritionist Ana Rita Lebreiro @nutripontocome suggests pumpkin and honey pancakes. Make them and let us know what you think :)


(for 12 units)


215g Butternut squash (raw)

2 eggs

80g banana

1 tablespoon honey

120g oat flour

1 teaspoon baking powder

1 teaspoon cinnamon powder


Topping: Greek yogurt, ALMOND granola and pomegranate seeds



Start by cooking the pumpkin, unpeeled and cut into small pieces. When cooked, drain the water and rinse under running water to cool. Place in a food processor together with the banana, the eggs and the honey. Reduce to a uniform puree.


In a bowl place the flour, baking powder, cinnamon and pour the puree. Stir until it becomes a uniform cream.


Brush a non-stick pan with olive oil, turn on the heat and let it warm up. Place small amounts of dough spread between them and when the edges start to loosen and air bubbles appear in the dough, turn them over. Reduce the heat to medium so as not to "burn" the pancakes. Repeat the process until you finish the batter.


Arrange the pancakes on a dessert plate, add some yogurt, ALMOND granola, and some pomegranate seeds. Enjoy your meal!



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