Rebecca says: “Not just for breakfast, these pikelets are a wonderful dessert or lunchbox treat cold. You can use any kind of pumpkin and spice them up with any of your favourite sweet or savoury spices.”
Her top tip is to reserve the pumpkin seeds to make a tasty snack. “Put them on a baking tray, sprinkle with paprika and sea salt, and roast at the same time as the pumpkin. Serve as a snack.
“For a savoury variation, you can eat these pancakes with butter instead of sugar and cinnamon.”
- Pumpkin 1kg
- Himalayan pink salt
- Plain flour 2 tbsp
- Organic butter a knob
- Coconut sugar
- Organic cream to serve
Photo by Ornella Binni on Unsplash.