Serves 5-6

Preparation time

20-75 min

Ingredients

Method

First make the pumpkin purée or use the canned one. Cut a small pumpkin in half and scoop out the seeds and fibrous strings using an ice-cream scoop or large spoon. Chop the flesh of the pumpkin into even chunks and put them in a pot with a little boiling water. Steam for 10-15 minutes or until the flesh is soft before blending until smooth using a blender, food processor or mixer.
Whisk flour, baking powder, baking soda, spices and salt in a bowl.
In a separate bowl, stir together milk, pumpkin purée, egg, maple syrup and rapeseed oil.
Fold mixture into dry ingredients.
COOKING
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides about 2 minutes per side; serve with maple syrup.