• ½ cup natural almond meal
  • 2 tsp. organic tapioca flour
  • 1 tsp. organic coconut flour
  • ½ tsp. baking powder
  • ¼ cup coconut or plant based milk
  • 1 tbs. mashed cooked pumpkin
  • 2 tsp. organic dried herbs
  • 1 spring onion
  • Pinch of salt and black pepper
  • Pinch organic turmeric and nutmeg
  • Olive oil for frying


  1. In a small mixing bowl combine dry ingredients; almond meal, tapioca flour, coconut flour, baking powder, dried herbs, pepper, salt, nutmeg and turmeric. Mix to combine.
  2. Add milk and mashed pumpkin. Mix to combine well. (If your mixture is too wet, allow to stand for a few minutes).
  3. With your hands gently shape tablespoon portions of the mixture into 6 mini patties.
  4. Cook on a heated and oiled frying pan for approx. 2 minutes each side or until lightly golden.
  5. To make avocado cream, mash avocado with coconut yoghurt and lemon juice until combined.
  6.  Serve avocado cream on top of warm pancakes.