Choc Chip Pumpkin Pancake with Cinnamon Butter

Name: Choc Chip Pumpkin Pancake with Cinnamon Butter
Ingredients: 250 g pumpkin puree; 2 eggs; 3 tbsp brown sugar; 150 ml buttermilk (or milk with a squeeze of lemon); 200 g gluten free self raising flour; 1 tsp baking powder; 1 tsp cinnamon; 0.5 tsp pumpkin spice; 50 g chocolate chips (dark chocolate); 120 g butter (for cinnamon butter); 50 g honey or maple syrup (for cinnamon butter); 2 tsp cinnamon (for cinnamon butter); salt (optional, for cinnamon butter)

Welcome back to my recipe series ‘All Things Autumn’!

Ingredients

Directions

1
Mix all of the pancake ingredients together until you have a smooth batter.
2
Cook your pancakes on a light greased frying pan. Cook on a medium to low heat for around 2-3 minutes on each side.
3
For the cinnamon butter, make sure your butter is room temperature. Add all the ingredients into a bowl and mix well.
4
Once well combined either pipe the butter onto of the warm pancakes or store in the fridge and cut sections off.

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