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BAM Cake converter 
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Ingredients:
- 2 eggs
- 300 ml buttermilk
- 1 teaspoon BAM vanilla paste
- 80 g pumpkin puree
- 180 g white wheat flour
- 1 and ½ teaspoons baking soda
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- A little BAM rapeseed oil spray
- BAM Salted caramel topping
- BAM milk chocolate
Instructions:
1
Break two eggs into a bowl and whisk them with a whisk. Pour in the buttermilk, add a teaspoon of BAM vanilla paste and the pumpkin puree.
2
Gradually stir in the flour, baking soda, sugar, salt and cinnamon.
3
Mix well and leave the mixture to rest for 10 minutes.
4
Spray the pan with BAM rapeseed oil spray, let it warm up and make small round pancakes. Use a ladle to help you to portion the mixture. Bake for two minutes on one side and one and a half minutes on the other, or until golden brown.
5
BAM Salted Caramel Topping is the perfect accompaniment to baked pancakes with pumpkin puree, as it adds a contrast of sweetness to the pumpkin pancakes. Top with BAM chocolate drops and garnish with fresh fruit if desired.
6
*Additional storage tip: Place the pancakes one on top of the other, separate each one with baking paper, put them all in a plastic container and put it in the freezer, where it can stay for up to a month, and you have a delicious pre-prepared snack at your fingertips, just defrosting!
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