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.

pumpkinpiepancakes

Makes 9-10 4 inch pancakes

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

Toppings:

Greek Yoghurt

Baked bacon bits

Pecans baked in honey – or get creative

Method:

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.