Pumpkin Cinnamon Pancakes

Ingredients

• 350 g butternut squash (1 piece)
• 100 g spelt whole‑grain flour
• 1 tsp Baking powder
• 20 g coconut palm sugar (1 tbsp)
• 10 g ginger (1 piece)
• 1 egg
• a pinch of salt
• 0.5 tsp cinnamon
• 3 tbsp sunflower oil
• 4 tbsp Maple syrup

Instructions

1. 1.

   Peel, clean and cube the squash. Boil the cubes in plenty of water for 15–20 minutes until tender. Drain and transfer to a bowl.

2. 2.

   Mash the squash and mix with flour, baking powder and sugar. Peel and grate the ginger, then combine with egg, a pinch of salt and cinnamon. Let the batter rest for 30 minutes.

3. 3.

   Heat oil in a skillet. Drop spoonfuls of batter into the pan and cook over medium heat, about 3 minutes per side until golden‑brown.

4. 4.

   Drizzle the pancakes with maple syrup.