2 cups rolled oats 1T ground nutmeg 1T ground cinnamon 1 vanilla pod, deseeded 1 tsp baking powder ¼ tsp baking soda ½ tsp sea salt 150g roasted butternut 2 cups almond milk 4 large eggs Olive oil
80g smoked salmon 1 avocado, sliced
½ creamy goats’ cheese 50g pumpkin seeds, chopped 1 lemon, quartered
1. Place oats, nutmeg, cinnamon, vanilla, baking powder, baking soda and salt into a food processor and blitz to combine. 2. Mash the butternut in a bowl. Blend ¾ cup almond milk with the butternut to form a purée. Add to oat mixture. Add eggs to the oat mix and blend again until well combined. Place the batter in a bowl, cover with cling film and chill in the fridge. Batter is thick, so mix in the remaining almond milk to loosen the mixture. Heat a non-stick frying pan and drizzle in a little oil. Cook the pancakes in batches until golden. Set aside in the oven to keep warm. 3. Divide the pancakes among four plates. Spread the toppings over the pancakes and squeeze a little lemon juice on top. Serve.