Ricotta pancakes with pumpkin

Mix ricotta, egg, juice, pumpkin puree, rice flour, and maple syrup. Place the batter on a well-heated skillet and fry on both sides until cooked in coconut or clarified butter.

Stack the pancakes on a plate and place honeycomb and Greek yogurt beside them.

Cook buckwheat popcorn by frying dry buckwheat in olive oil under a lid until ready. When the popcorn is ready, blot it with a napkin.