Pumpkin, meet fluffy pancake. These little guys are a match made in breakfast heaven. Pro tip: if you really want to get the best from them, we’d recommend introducing them to our old friends, maple syrup and butter too. What a dream team.
200g plain flour
50g Mornflake Organic Porridge Oats
120ml pumpkin puree
250ml dairy-free milk
1 tbsp maple syrup
2 tsp pumpkin spice*
1 tbsp vegetable oil
*To make your own pumpkin spice mix, combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp ground cloves and ½ tsp nutmeg.
1 tsp maple butter (or regular butter)
A spoonful of coconut yoghurt
¼ sliced apple
A few walnuts
A few blueberries
Drizzle of maple syrup
Put all of the ingredients for the pancakes into a bowl and stir together until you have a smooth batter.
Heat 1 tbsp oil in a frying pan over a medium-high heat. Pour 4 tbsp of batter into the pan and cook for a couple of minutes on each side. Repeat this step with the rest of the batter.
Brush 1 tsp butter over the pancakes and serve with coconut yoghurt, apple, walnuts, blueberries and a drizzle of maple syrup.