Pumpkin pie pancakes
¾ cup(s), (185ml)
Butternut pumpkin, cooked without added fat
170 g, (⅔ cup mashed) (see tip)
White self-raising flour
1 cup(s), (150g)
1 tsp, plus ¼ tsp extra to serve
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
1 tbs, thinly shredded, to serve
2 x 3 second spray(s)
- Preheat oven to 150°C. Whisk milk, pumpkin, egg and 2 teaspoons maple syrup in a medium jug or bowl until combined. Sift flour, baking powder and mixed spice into a separate large bowl, add pumpkin mixture and whisk to form a smooth batter.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon in half the batter to make 4 small pancakes. Cook for about 3 minutes on each side or until golden and cooked through. Transfer pancakes to a non-stick baking tray, cover loosely with foil and keep warm in oven. Repeat with the remaining batter to make 4 more pancakes.
- Mix yoghurt with remaining maple syrup. To serve, top pancakes with yoghurt mixture and sprinkle with extra mixed spice and orange rind.