Pumpkin pancakes with cinnamon and walnuts

Ingredients

For 1 serving

• Pumpkin80 g
• Whole wheat flour40 g
• Eggs1
• Reduced-fat milk50 ml
• Baking powder3 g
• Sunflower oil1 teaspoon
• Walnuts10 g
• Maple syrup2 teaspoons
• Cinnamonto taste

Contains: gluten, lactose, nuts, eggs,

In season: September – December

Method

1. Peel the pumpkin, remove the seeds and strings and cut it into cubes of about 2 cm; steam them, covered, for 8–10 minutes, until a fork goes in without resistance.
2. Mash the pumpkin to a purée with a fork and let it cool for a few minutes; meanwhile roughly chop the walnuts.
3. In a bowl, mix the purée with the egg, the milk, the wholemeal flour, the baking powder and a pinch of cinnamon until the batter is even.
4. Heat a non-stick pan over medium-low heat, grease it with the oil using kitchen paper and drop in the batter by the spoonful; cook for 2–3 minutes per side, until puffed, golden and dry in the middle.
5. Serve the pancakes with the chopped walnuts and a drizzle of maple syrup.