This healthy breakfast will satisfy the kiddos and fill them with nutritious pumpkin. If you use a non-stick pan you won’t have to add a drop of oil. The leftover pancakes are great for school lunches, snacks or tomorrows brekkie!

Author: dawnrieniets

Ingredients

  • cup Wholemeal Flour
  • 1 cup Organic Pumpkin Puree
  • 1 1/2 cups Coconut or Almond Milk
  • 2 Eggs
  • 2 teaspoons Bondi Chai Powder
  • 2 teaspoons Coconut Sugar (optional)
  • 1 pinch Salt

Instructions

  1. Heat a non-stick pan (not too hot) while you mix ingredients
  2. Whisk together dry ingredients in a medium bowl.
  3. Add wet ingredients (you may have to adjust the amount of milk to achieve your desired consistency).
  4. Ladel two or three scoops of batter into your pan, and flip when bubbles form around the edges.

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