Pumpkin Pancakes

2 ½ cups pumpkin, peeled and chopped into small pieces

1 ½ cups wholemeal self-raising flour

1 cup plain white flour

¼ tsp salt

½ tsp nutmeg, ground

3 eggs

1 cup reduced-fat milk

2 tbsp honey

2 tbsp sultanas

½ cup hulled pumpkin seeds

Boil pumpkin until soft (approx. 15 mins). Drain. Puree 1 cup of pumpkin and put to the side.

In a bowl, sift together flour, salt and nutmeg. Make a well in the centre and add eggs, milk, honey and pureed pumpkin. Mix until well combined and then fold in remaining chunks of pumpkin and sultanas.

Spray preheated fry pan with oil. Using a ladle, spoon in enough mixture to create pancakes that are about 10cm in diameter.

Sprinkle with hulled pumpkin seeds. When bubbles appear on the surface, flip pancakes over and cook until golden on the other side.

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Pumpkin Pancakes