Pumpkin Pancakes

Seeing as its Halloween... I thought I would be cliche and make some pumpkin pancakes. Get creative and add whatever you fancy to yours, butterscotch sauce works particularly well, as does maple syrup and pecans; alternatively why not try something salty - add some bacon or blue cheese.

Serves 2

Ingredients:

150g pumpkin/ squash puree

1 egg

1/2 tsp. ground ginger

1tsp. ground cinnamon

2tsp. baking powder

Small grating of nutmeg

125ml buttermilk/ milk with juice of 1 lemon squeezed into it

80g plain white flour

80g wholemeal flour

3tbsp. brown sugar

Method:

1). Mix all the ingredients together in a bowl. It will be quick a thick mixture.

2). Heat a frying pan over a low-medium heat and spray with Frylight.

3). Spoon the mixture onto the pan, use approximately 2tbsp. per pancake. This should make 5 pancakes (you'll have to fight over the 5th one...).

4). Cook until the bottom is golden brown – approximately 4-5 minutes. Then flip over and cook for another couple of minutes.

5). Top with whatever tickles your fancy.

6). Enjoy!

Nutritional Composition (per serving – 2 pancakes):

Energy (kcal): 367

Fat (g): 3.6

Saturates (g): 1

Carbohydrates (g): 68

Sugars (g): 23

Protein (g): 12

The Sports Chef