First we prepare the pumpkin puree. Cut the squash into chunks and place skin side up on a parchment lined baking sheet. Bake for 45 to 60 minutes at 180ºC. Remove the meat with a spoon and let it cool. Put the baked pumpkin in a strainer and mash with a fork to drain any remaining liquid. And the puree is ready!
Grind the almonds in a (clean) coffee grinder or food processor until they turn into flour. Make sure that all the almonds have been broken.
In a bowl, add all the ingredients: wheat flour, almond flour, eggs, milk, pumpkin puree, cinnamon, nutmeg and bicarbonate. Stir well until you have a homogeneous mixture.
In a pan with oil over medium heat, add a few drops of olive oil. With a ladle we add a small amount of dough until a circle of the size we want for our pancake is formed.
When the pancakes are bubbling and the edges come away from the pan, flip them over and continue cooking on the other side. About 2 minutes on each side.
