About this recipe:These pancakes are not only tasty, but they're also good for you. They're low fat and packed full of fibre and omega-3 fatty acids. They make the perfect breakfast, brunch or dessert. Serve with maple syrup, if desired.
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Method Prep:15min › Cook:30min › Ready in:45min
In a bowl, combine wholemeal flour, oats and baking powder.
In a second bowl, beat eggs and combine with milk, pumpkin puree, yoghurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in walnuts.
Heat a lightly oiled frying pan over medium-high heat. Pour in about 4 tablespoons of batter for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry and a bubble popped near the edge holds its shape. Flip the pancakes over and continue cooking until the other side is golden brown.
Repeat with remaining batter, adding more oil to the pan if necessary. Stack the pancakes on a plate and keep warm until serving.
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