Pumpkin and prune oaty pancakes
When I feel peckish during the day these pumpkin and prune oaty pancakes come in very handy. They are also perfect for a healthy breakfast or brunch as they are gluten-free, dairy-free and refined-sugar-free. Serve them with maple syrup or fruit compote if you like – I like to eat them just as they are – delicious!
Ingredients
Method
- Put the egg, banana, prunes, half of the pumpkin seeds and cinnamon into a blender. Process for a few seconds, then add enough almond/coconut milk to get a thick but spreadable batter.
- Fold in the remaining pumpkin seeds (but don’t blitz now).
- Lightly oil a pancake pan, then add dollops of the batter, using the bottom of the spoon to make them into circular shapes (alternatively use silicon pancake moulds). Cook for a couple of minutes, then flip them over and cook for another minute or so until golden.
- Transfer the pankaces to a plate and repeat the above with the remaining batter.
- Serve at room temperature.