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Fluffy, golden pancakes made with oats and pumpkin, and warmly spiced with cinnamon, ginger and allspice. They're served with creamy Greek yoghurt and juicy berries. It's a cosy autumn breakfast that tastes like a treat, with no added sugar.
Pancakes
To serve
A blender. You'll also need a large non-stick frying pan.
1.
Blend the oats in a blender until they form a fine flour (about 30 seconds).
2.
Add the pumpkin purée, milk, eggs, baking powder, vanilla and spices, and blend until smooth (about 30 seconds).
3.
Leave the batter to rest and thicken (5 minutes).
4.
Heat a large non-stick frying pan over a medium heat and brush it with a little of the oil.
5.
Add 3 tbsp of batter per pancake. Cook until bubbles appear on the surface and the edges look set (2–3 minutes), then flip and cook until golden (1–2 minutes). Repeat with the remaining batter, brushing the pan lightly with oil between batches.
6.
Serve topped with the yoghurt, berries and a pinch of cinnamon.
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Storage information
Cool the pancakes, then refrigerate in a sealed container for up to 2 days. Freeze them for up to 3 months with baking paper between each one. Reheat in the toaster or microwave until hot all the way through.
Tip
The pancakes are best cooked straight after blending.
Cost-saving tips
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