Makes: 6 Pancakes

Prep time: 10 minutes

Cook time: 10 minutes

These fluffy pumpkin pancakes are inspired by our Pumpkin Maple Gingerbread donut. Using our Better Batter pancake mix, these gluten-free, dairy-free pancakes are perfect for winter brunch! You can also make them into pikelets for a delicious snack! 

INGREDIENTS

• 170g Nodo Better Batter
• 1/2 cup plant-based milk
• 1/4 cup pumpkin puree*
• 1 tablespoon oil
• 1 egg
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cloves
• Nuttelex, for cooking

TO SERVE

• CoYo Vanilla Yogurt
• Dark Chocolate
• Maple Syrup

METHOD

1. Place the Better Batter into a large bowl and create a well in the centre.
2. Add the milk, pumpkin puree, oil, egg and spices to the well and whisk together. 
3. Incorporate the dry mix into the wet ingredients.
4. Place a frying pan on a medium heat and add a tablespoon of nuttelex. When the nuttelex starts to foam, pour in 1/3 cup of batter to the centre of the pan. Spread the batter into a circle and cook for 2-3 minutes.
5. When bubbles appear around the outside of the pancake, flip over and cook for a further minute.
6. Continue cooking pancakes until all of the batter is used up.
7. Serve with CoYo, grated dark chocolate and maple syrup

*note: to make the pumpkin puree, steam 50g of pumpkin until tender. Mash with a fork until smooth. You can also use leftover roasted or mashed pumpkin for this recipe.