• Wholewheat butternut & buttermilk pancakes

    Serves: 8 – 10
    Cooking Time: 30 mins


    • 3 eggs
    • 65g brown sugar
    • 80ml vegetable oil
    • 375ml (1½ cups) buttermilk
    • 100g butternut, cooked and puréed
    • 10ml (2 tsp) vanilla extract
    • 5ml (1 tsp) ground cinnamon
    • pinch ground nutmeg
    • pinch ground cloves
    • 300g wholewheat flour
    • 30ml (2 tbsp) baking powder
    • pinch salt
    • 60ml (¼ cup) water
    • icing sugar, to dust
    • warm maple syrup, to serve



    In a mixing bowl, whisk the eggs, brown sugar and oil together. Add the buttermilk, butternut purée and vanilla, and whisk until smooth. Stir in the cinnamon, nutmeg, cloves, flour, baking powder and salt gently until just incorporated. Add the water and stir until smooth.


    Pour the batter into a non-stick pan over medium-high heat and cook until the edges start to look dry and the centre puffs up, 3 – 5 minutes. Flip the pancakes and finish cooking on the other side, 1 – 2 minutes. Repeat with the remaining batter.


    To serve, dust with icing sugar and drizzle with warm maple syrup.