(3 small pancakes per serving)
1⁄2 cup self-raising flour
1⁄2 cup whole-wheat flour
1 tbsp white sugar
1⁄2 tsp salt
1⁄2 tsp ground cinnamon
3⁄4 cup low-fat milk
1⁄4 cup pumpkin (steamed & mashed/pureed)
1 ripe banana (mashed)
1 tbsp unsweetened applesauce
1 large egg
Non-stick cooking spray
1. Sift the flour, sugar, salt, and cinnamon together in a bowl and set aside.
2. Mix the milk, pumpkin, banana, applesauce, and egg in another bowl. Add this to the flour mixture until just moistened.
3. Spray a pan with non-stick cooking spray and heat over medium heat. Drop the batter in large spoonfuls onto the pan and cook until bubbles form and the edges are dry (3 to 4 minutes). Flip the pancakes and cook until browned on the other side (2 to 3 minutes). Repeat with the remaining batter and try to make 12 small pancakes.
4. Serve 3 pancakes and store the remaining in an airtight container in the fridge.
Dietitian’s note: For an extra energy boost, add a dollop of low-fat yoghurt to the pancakes and sprinkle some mixed berries on top.