Makes 12 | Prep time: 5 minutes | Cooking time: 30 minutes |


•150g rice flour
•150g oat flour
•4 tsp baking powder
•½ tsp bicarbonate of soda
•3 tsp  all spices
•4 tbsp maple syrup
•1×400 tin of pumpkin pure
•450ml coconut milk
•4 tbsp chia seeds mixed with 8 tbsp water
•1tsp vanilla extract
•50g rapseed oil

Sift both flours, baking powder and bicarbonate of soda into a large mixing bowl and then mix in the all spices powder.  Put the chia seeds in a small bowl with the water, whisk and let it aside for 5 minutes. In another mixing bowl add all the wet ingredients together  with the pumpkin puree, chia mixture and whisk.

Then combine the mixed wet ingredients into the large bowl with the dry ingredients and whisk well. Once the pancake mix is ready then place a non-stick pan on a low heat and allow to get hot. Once you feel the pan is ready, pour in a ladle full of the pancake mix to cook. Once bubbles form on the exposed side,  flip over and take of the heat after the base has cooked. Ensure that the pan doesn’t get too hot, as you will risk over cooking the pancake.

Enjoy with maple syrup, yoghurt, fruits or some of Moni’s fresh raspberry jam.