Healthy Pumpkin Pancakes
Ingredients
- 200g mashed pumpkin
- 100g (1 cup or 4 oz) plain flour (gluten-free if required)
- A squeeze of lemon juice
- 1 tsp baking powder (gluten-free if required)
- 100ml milk (such as almond milk)
- Pinch of cinnamon
Preparation
Peel, chop, and cook the pumpkin until soft. You can microwave it for 5 minutes in water for a quick method.
In a bowl, combine the mashed pumpkin, plain flour, lemon juice, baking powder, milk, and cinnamon. Mix until smooth.
Spray some cooking oil onto a pan and fry the pancakes on each side for a couple of minutes.
Serve the pancakes topped with maple syrup and yogurt. Note that each pancake is approximately 102 kcal without the toppings.
