Makes 8-10 pancakes

Suitable from: 9-12 months

Ingredients:

• 200g pumpkin (or butternut squash)

• 2 medium or large eggs - whisked

• 100g plain flour

• 1 ½ teaspoon baking powder

• 1 teaspoon mixed spice

• 1 teaspoon cinnamon

• 1 teaspoon vanilla extract

• Oil for cooking

Method

1. Start by peeling, removing the seeds and dicing your pumpkin into 1-2cm cubes

2. Place the diced pumpkin into the steamer basket and set it to steam for 15 minutes.  Once steamed, remove the cooking water and blend to a puree, adding in the mixed spice, cinnamon and vanilla extract

3. In a bowl combine your pumpkin mixture, flour, baking powder and eggs - mixing well to form a smooth batter

4. Heat your oil in a frying pan on a medium to high heat, then add around 1 heaped tablespoon of the pancake batter to the pan.  Cook on one side until you see bubbles starting to form, then flip and cook for another 1-2 minutes on the other side.  The pancakes should be golden brown and have risen slightly.

Storage Instructions

• Store these pancakes in a sealed bag or airtight container for 2-3 days at room temperature.  To warm up you can put them in the microwave for 15-20 seconds or place them in the toaster.

• Freezer - You can store these pancakes for up to 3-4 months in the freezer in a sealed bag or container.  To help remove one at a time, place squares of greaseproof paper between each one.