Pumpkin Spiced Pancakes

Ingredients

• 1/2 cup of steemed pumpkin, mashed and cooled
• 1 mashed ripe banana
• 3 free range eggs
• 2 tbsp coconut or maple sugar
• 1 cup milk of choice
• 1/2 cup coconut yoghurt
• 1 cup quick oats (fine chopped oats)
• 1 1/3 cup gluten free flour
• 2 tbsp gluten free baking powder
• 1 tbsp LSA
• 2 tsp vanilla essence
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp fine salt

Directions

Mix wet ingredients together. In an separate bowl mix dry ingredients. Then whisk together to form your batter. Heat a large non stick fry pan, then use approx 1/2 - 3/4 of a ladle per pancake. Flip when bubbles appear and golden. Serve with coconut yoghurt, maple syrup, activated pecans and fresh fruit.