Ingredients

1 egg
½ cup pumpkin
1/3 cup flax seed meal
3 scoops coconut 180nutrition
1 tablespoon butter
½ teaspoon vanilla essence
2 tablespoons sour cream
Stevia to taste
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger powder
¼ teaspoon ground clove
¼ teaspoon baking powder
¼ teaspoon baking soda

Method

In a food processor blend pumpkin, butter, vanilla and sour cream until smooth. In a medium bowl, lightly beat the egg. Blend in pumpkin mixture. In a separate bowl mix together all dry ingredients and combine wet and dry ingredients. Mix well. On a lightly oiled fry pan, dollop out about 1/3 cup of batter to make each pancake. Covered mixture will keep for a couple of days in the fridge.

Makes 6 pancakes (2 serves)