These pumpkin pancakes are healthy because they have no added sugar. I really enjoyed them warm, topped with some apple sauce. But dipped in Greek yoghurt (sweetened with vanilla and honey) they tasted just as great. They were the perfect breakfast for a lazy Sunday morning, and turned out to be a success as a healthy addition to my daughter's lunchbox.
INGREDIENTS
- 2 cups oats (blend with hand mixer to make it fine)
- 1 cup pumpkin puree
- 1 cup apple sauce (boil apples and blend)
- 4 eggs
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger powder
METHOD
- Mix all the ingredients
- Cook like pancakes
- Serve warm or cold