Ingredients
1 cup/120g buckwheat flour
1 cup/90g porridge oats
1 cup/120g roasted pumpkin flesh
1 & 1/2 cup/325ml non dairy milk
4 tbs maple syrup
Pinch of sea salt
2 tsp baking powder
3 tbs chia seeds
2 Scoops Just Natural Clean Lean Protein
1 tbs coconut oil for frying
**To Serve**
Nuts
Berries
Maple syrup
Seeds
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."
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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.
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Pre heat a non stick pan over a very low heat and lightly grease with the coconut oil.
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When the pan is hot, ladle in the batter. I usually make 3 inch pancakes which is around 5 tbs worth of batter.
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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.
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Once you've cooked all the pancakes, stack them up & serve with you choice of garnishes.
