Delicious pancakes that taste like autumn and are packed with veg, protein, fiber and no added sugar. They’re easy to make and perfect for doubling or tippling up for a tasty family weekend breakfast! I also made them on a weekday before school and I’m happy to report it’s doable 🙂 

We had ours served with persimmon – it’s in season and goes really well with them (plus, we’re currently obsessed with the taste of it!). 

Serving: approx. 2 small portions

Ingredients

1 egg

1 tbsp ground flaxseed

3 tbsp pumpkin puree 

2 tbsp gluten free oats

1 tbsp almond flour

½ tsp pumpkin spice (or cinnamon)

½ tsp baking powder

splash of plant-based milk

optional: add 1 tbsp moringa powder for extra nutrients and benefits (you might need to add extra spoon of milk or so)

Method

Whisk all the ingredients together in a bowl and make sure it’s all well combined. Use coconut oil to fry on a medium hot pan. One side may take 2-3 minutes, but monitor the heat. Flip gently and repeat for 1 minute or so on the other side. 

Serve with your favorite fruit, yoghurt, nut butter or splash of maple syrup/ honey.