Pumpkin Protein Pancakes by Gaz Oakley

Method   Tip from Gaz: "I usually roast a pumpkin or squash the day before if I know I'm making these. The mix works better when the pumpkin is cold."   First up, mash the pumpkin flesh in a mixing bowl then add all the rest of the ingredients & mix together to form a slightly thick batter. Pre heat a non stick pan over a very low heat and lightly grease with the coconut oil. When the pan is hot, ladle in the batter. I usually make 3 inch pancakes which is around 5 tbs worth of batter. Cook for 3-4 minutes on each side. Between cooking each pancake carefully grease the pan with coconut oil to stop them from sticking. I use kitchen paper to rub the oil into the pan. Once you've cooked all the pancakes, stack them up & serve with you choice of garnishes.