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Pumpkin Chai Pancakes
Yields4 Servings
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!
2 cups Wholemeal Self-Raising Flour
1 cup Pumpkin Puree
1 cup Milk (any kind but I like coconut milk)
2 Eggs
2 tsp Chai or Cinnamon
1 pinch Salt
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
Ladle two or three scoops of batter into your pan, and flip when bubbles form around the edges.
Nutrition Facts
4 servings
Serving size