INGREDIENTS 1 banana or plantain ½ cup tapioca flour ¼ cup or 50g pumpkin puree or fruit puree ⅓ cup coconut milk 1-2 teaspoons coconut oil INSTRUCTIONS Mash banana or ripe plantain with a fork. Add tapioca flour and pumpkin puree, mix well. Whisk in coconut milk. Melt coconut oil in a warm frying pan. Add pancake batter to pan on medium low heat and cook until brown on both sides of pancake.