Pumpkin Pancakes

Ingredients


• ½ butternut pumpkin (approx 450g peeled and seeds removed) cooked
• 250g potato cooked
• 1 tbsp honey
• 2/3 cup SR 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


1. Mash pumpkin and potato. Stir through flour, egg, honey and spring onions. Season with nutmeg and salt and pepper.
   
   
2. 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.
   
   
3. Mix yoghurt, honey, orange zest and olive oil together. Serve pancakes warm with a dollop of the yoghurt mixture.

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