If you use Homemade Pumpkin Puree you might need to lessen the water or milk added to the wet ingredients otherwise the batter will be too moist. I've been using canned organic pumpkin since my sugar pie pumpkins are not quite ready yet.
Ingredients
Dry Ingredients
2 cups
hazelnut meal
1 cups
teff flour
¼ cups
arrowroot powder
(or tapioca flour)
2 teaspoons
baking powder
½ teaspoons
baking soda
¼ teaspoons
sea salt
3 teaspoons
cinnamon
1 teaspoons
ground ginger
¼ teaspoons
ground nutmeg
Wet Ingredients
¼ cups
hot
water
2 tablespoons
ground
chia seeds
1 cups
pumpkin purée
½ cups
maple syrup
¼ cups
melted
coconut oil
(or extra virgin olive oil)
½ cups
water
(or milk of your choice)