Vegan Pumpkin Pancakes
Ingredients
- 130 g pumpkin (cooked & mashed, can sub butternut squash)
- 80 g self raising flour (sub with oat flour, spelt or plain flour and 1 tsp of baking powder)
- 1 tbsp maple syrup (optional, omit for under 12 months)
- 1/2 tsp ground cinnamon
- 80 ml soy milk (or other)
- 1 tbsp coconut oil (for cooking)
Instructions
- Add the pumpkin to a large bowl and mash to remove any lumps with a fork.
- Add all of the remaining ingredients (except the oil) and stir to combine.
- Preheat a pan over medium to high heat with 1/2 a tbsp of coconut oil and spoon the pancake batter in (cooking in two batches if needed).
- Cook for 2-3 minutes each side and repeat for any remaining batter.
- Enjoy!