|
| Main Meals |
Pumpkin Pancakes
Contains Dairy, Gluten
 Vegetarian
Ingredients
- ½ butternut pumpkin (approx 450g peeled and seeds removed), cooked
- 250g potato, cooked
- 1 tbsp honey
- 2/3 cup Self Raising flour
- 1 egg, lightly beaten
- 2- 3 spring onions, finely chopped
- ½ tsp sea salt and pepper
- sprinkle of nutmeg
- 1 tbsp of butter
- 2 tsp olive oil
To Serve:
- 200g natural yoghurt
- 1 teaspoon honey, extra
- 1 teaspoon orange zest
- 1 tablespoon extra virgin olive oil
Instructions
- Mash pumpkin and potato. Stir through flour, egg, honey and spring onions. Season with nutmeg and salt and pepper.
- Heat a non-stick pan over a medium heat. Add a teaspoon of butter and swirl to coat the base of the pan. Add 2 spoonfuls of the mixture to the pan to make each pancake. When bubbles start to burst flip and cook the other side until golden.
- Mix yoghurt, honey, orange zest and olive oil together. Serve pancakes warm with a dollop of the yoghurt mixture.
Copyright Amberpamba, Australia |
|
|