✨ Start by steaming enough pumpkin to give you 1/2 cup cooked flesh, and allow to cool. Then add to a bowl with 1 ripe banana, 3 eggs, 2 tbsp coconut sugar, 1 cup milk of your choice (I use cashew) and 1/2 cup coconut yoghurt. Mash and combine well, then add your dry ingredients; 1 cup rolled oats, 1 1/3 cup gf flour (I use my own blend), 2 tbsp gf baking powder, 1 tbsp LSA, 2 tsp vanilla essence, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger and 1/2 tsp fine Himalayan salt. Whisk together to form your batter. Heat a large non stick fry pan, then use approx 1/2 - 3/4 of a ladle per pancake. Flip when bubbles appear and golden. Serve with coconut yoghurt, maple syrup, activated pecans and fresh fruit. Serves 4. Everything except the pumpkin, banana & eggs is available @scoopwholefoods .