Tall Pumpkin Pancakes

Ingredients

• 2 tbsp (30 ml) olive oil
• 2 tsp (5 g) ground cinnamon
• 1 1/2 cups (180 g) whole wheat flour
• 1 1/2 cups (360 g) roasted butternut squash, mashed
• 1 cup (240 g) plain Greek yogurt
• 4 large eggs (200 g)
• 1 cup (240 ml) unsweetened almond milk
• 4 tbsp (36 g) poppy seeds
• 2 tsp (9 g) sodium-free baking powder
• 1 1/2 tbsp (28 g) maple syrup

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Warm the cinnamon in the oil in the pan for 30 seconds, until it smells sweet, then scrape it into the bowl.
2. Separate the eggs. Whisk in the mashed squash, yolks, yogurt and milk, fold in the flour, baking powder and poppy seeds, and rest 10 minutes.
3. Whip the whites to soft peaks, fold them through, and cook ladlefuls over medium-low heat under a lid, 3 minutes a side, until risen and browned. Stack and trickle the maple syrup over.