Sometimes you just need a little sweet breakfast on the weekends and who doesn’t love a stack of pancakes. These pancakes are light and fluffly and a lovely treat that will not undo all of your wonderful healing. Topped with some lovely fermented yoghurt to add to the health benefits and feed those good gut bugs.

Ingredients

• 100g baked pumpkin
• 1/4 cup almond meal or flax meal
• 1 tablespoon coconut flour (homemade if possible)
• 1 egg
• 1/2 teaspoon bicarb soda
• 1/4 cup 24 hour yoghurt/milk kefir or coconut milk
• pinch salt
• ghee for cooking
• 24 hours yoghurt, strawberries & a drizzle of raw honey to serve

Method

Mash pumpkin in a small glass bowl, add egg & yoghurt/kefir/milk and whisk to a smooth batter

Add almond/flaxmeal, coconut flour, bicarb soda and salt

Mix together to form a batter

Heat a tablespoon of ghee in a frypan, add generous spoon of batter to form pancakes

Cook for around 2 minutes until brown on the bottom, flip and cook on other side until cooked through (you can loosely place a lid on top to help cook evenly)

Serve with a large dollop of 24 hour yoghurt, sliced strawberries and a drizzle of honey