SEASONAL EATING PUMPKIN APPLE PANCAKES

i am always hungry for breakfast the minute i wakeup and during the winter months i love a warm breakfast to set me up for the day. eating seasonal fruit & veg is the best way to ensure it to be fresh & contain all its nutrients. eating local is not only better for our carbon footprint but also better for our bodies. i like to make up a batch of these pumpkin apple pancakes to enjoy on a sunday & then use the remaining batter on a monday morning when i usually have less time on my hands. it's quick tasty & healthy. 

topping

ingredients

1. 1 apple
2. 1 tbsp honey
3. sprig of lemon thyme 

1. 70g oat flour
2. 70g wholemeal flour
3. 225g pumpkin  
4. 1 egg
5. pinch of salt
6. 1 tbsp baking powder
7. 2 tbsp agave syrup
8. 2 tbsp coconut Oli
9. 1/2 apple
10. pinch of cinnamon
11. pinch of ginger
12. 120 ml milk

directions

1. set the oven at 200*C. cut the pumpkin into small cubes & place onto a baking tray. cook for 15 minutes. remove from oven & place into a blender. blend for 1 minute.  leave to cool 20 minutes. 
2. place the coconut oil into a small saucepan & melt for 1minute low/ medium heat (avoid boiling oil). leave to cool.
3. peel & chop the apple into small cubes. 
4. place the pumpkin purée from the blender along with the oat flour, wholemeal flour, egg, salt, baking powder, agave syrup, melted coconut oil, Apple cubes, cinnamon, ginger & milk into a bowl & mix. 
5. place 1 tsp of coconut oil into a frying pan, heat the oil over a high heat, pour away the excess oil. place a large spoon of mixture into the pan. cook for 1minute, then flip them carefully & cook the reveres for another minute. remove from pan & keep warm in oven whilst you cook the rest of the pancakes. 
6. for the topping peel & chop the apple into eights, place into a frying pan along with honey & lemon thyme & fry until soft. 
7. it's time to serve & enjoy!