Pancakes. Usually something I have once a year on my birthday but lately, my daughter has been bugging me to make them daily.
I usually make a sugar-free version with wholemeal flour but today I went a step further and added a vegetable. Pumpkin. It adds a sweetness and moisture our regular hotcakes have been missing.
This recipe is simple and makes lots so you can stick the leftovers in the fridge and nibble on them for a few days.
If you’re feeling a little rebellious- add a couple dark chocolate chips to one side of the pancake after pouring batter into the pan.
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