Tall Pumpkin Pancakes

Ingredients

• 1 1/2 cups (180 g) whole wheat flour
• 1 1/2 cups (360 g) canned pumpkin puree
• 1 cup (240 g) plain Greek yogurt
• 4 large eggs (200 g)
• 1 cup (240 ml) unsweetened almond milk
• 4 tbsp (36 g) poppy seeds
• 2 tbsp (30 ml) olive oil
• 2 tsp (5.2 g) ground cinnamon
• 2 tsp (9.2 g) sodium-free baking powder
• 1 1/2 tbsp (28 g) maple syrup

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Method

1. Warm the cinnamon in the oil in the pan for 30 seconds, until it smells sweet, then scrape it into the bowl.
2. Separate the eggs. Whisk in the pumpkin, yolks, yogurt and milk, fold in the flour, baking powder and poppy seeds, and rest 10 minutes.
3. Whip the whites to soft peaks, fold them through, and cook ladlefuls over medium-low heat under a lid, 3 minutes a side, until risen and browned.
4. Stack and trickle the maple syrup over.