Bring a small saucepan with water to the boil, add the pumpkin and cook until soft, about 12-15 minutes. Drain and set aside for the steam to evaporate.
In a bowl, mix together the flours, baking powder, baking soda, cinnamon and salt. Put the pumpkin, eggs, honey, milk and vanilla seeds in the bowl of a food processor and process into a smooth paste. Add the mixture to the bowl with the dry ingredients, add the raisins and stir to combine.
Heat a non-stick frying pan over medium-low heat. Melt 1 tablespoon of butter in the pan, then add heaped tablespoons of batter to the pan. Cook until small air-bubbles appear on top of the baby-pancakes about 3-4 minutes. Turn and cook until nicely browned, another 2-3 minutes. Serve with fresh fruit and a sprinkle of icing sugar (or honey)
You can easily turn the baby-pancakes midway with a bamboo skewer