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