Buckwheat Butternut Pancakes

I am going to be tied down all weekend working on essays and so I wanted something quick, but nutritious with some staying power to have on hand for study snacks. I decided to make some Buckwheat pancakes, using Orgran premix Buckwheat pancake mix but with some slight variation. I had some leftover roast butternut pumpkin, and some frozen baby spinach in the freezer - so decided to add them in.

Ingredients:

I pkt Orgran Buckwheat Pancake Mix

3tsp of Orgran No Egg

1tsp of baking powder

Generous amount of cinnamon and/or nutmeg or whichever spices you like best.

1/4 cup of apple puree

300ml of Almond Milk

300ml of water

1 cup of mashed butternut pumpkin

1tsp vanilla extract

1/2 cup of crushed frozen baby spinach

Another ideal addition to this mix would be a handful of rolled oats.

Directions:

Roast butternut squash for about 45 mins on 150 celcius, leave to cool.

Combine dry ingredients in a bowl, and then add almond milk and water to a creamy consistency. Add other wet ingredients.

Pour ladlefuls at a time onto a hot pan and wait for bubbles to form and pop, flip and cook the other side.

Add whichever toppings you prefer, I personally prefer lemon juice and a little sugar. This recipes makes a lot of servings, so just pop the leftover mix in the fridge and cook a pancake or two whenever you like.