If we could have pancakes for dinner, we totally would, which is why we made these veggie pancakes. These are a savoury twist on the traditional pancake - full of tasty, healthy veggies, and not much else. They're absolutely delicious. Feel free to get creative with these and chuck in any leftover veg you have in your fridge.
1 ½ cups baked pumpkin (I like to bake mine with some mixed herbs and a little honey)
1 large carrot (grated)
1 handful fresh baby spinach
½ cup flour (sifted)
pinch of salt (if using)
¼ cup milk
small knob of butter (for cooking)
Simply blitz all the ingredients together, then cook in batches on a hot pan for a few minutes each side.
Serve with some ricotta cheese or with a side of protein like shredded poached chicken.