A Pumpkin Pie inspired pancake stack recipe with a delicious autumnal blend of spices and a salty bacon twist. Big thanks to Dr Felicity Williamson, Trekstock’s Health Programmes Manager who created this dish for the London Porridge Championships.


Makes 9-10 4 inch pancakes


1 cup of oats, ground using a small food processor

1 pinch of salt

1/2 teaspoon baking powder

1/2 teaspoon each of ground cloves, cinnamon and ginger

3 tablespoons of vanilla whey protein powder – you don’t need this but I like the flavour and it adds a kick of protein power

3 tablespoons of cold cooked mashed pumpkin – or canned pumpkin if easier

3 tablespoons of honey

1 egg

120ml milk initially, then add gradually until it reaches your desired consistency. With more milk, it becomes more like crepes

Oil for the pan optional


Greek Yoghurt

Baked bacon bits

Pecans baked in honey – or get creative


1. Combine all ingredients in a small food processor and whizz on high for one minute.

2. Preheat a frying pan on a low-medium heat. If you aren’t using a non-stick pan use a little oil or butter of your choice.

3. Put 2 tablespoons of batter into the pan and leave for about a minute or until you see a few bubbles appear on top and then flip.

4. Stack and serve using your favourite toppings.