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this is a lighter version of classic pumpkin pancakes recipe. 2 large eggs 2 tbsp sugar 300 gr of homemade pumpkin purée 2 tbsp fine semolina 2/3 cup all purpose flour 2 tsp cinnamon 1/3 tsp baking powder maple syrup as there is no butter used in this recipe, make sure to grease your pan nicely using refined coconut/olive oil. let the batter rest for 15-20 minutes before cooking.