Pumpkin & Blueberry Pie Pancakes

Cook up a storm with our fun, veggie twist on the classic stack. Our pumpkin & blueberry pie pancakes (RECIPE BELOW) make a fluffy breakfast treat or dessert that the whole family will love.

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Pumpkin & blueberry pie pancakes
Serves 4 Prep 15 mins Cooking 55 mins

1 3/4 cups (435ml) milk
1 Coles Australian Free Range Egg
2 cups (300g) self-raising flour
1/4 cup (55g) brown sugar
1/4 tsp bicarbonate of soda
1 1/2 cups coarsely grated pumpkin
125g blueberries
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
20g butter, melted
Whipped cream or vanilla yoghurt, to serve

BLUEBERRY COMPOTE
300g fresh or frozen blueberries
1/2 cup (80ml) maple syrup
1 tsp vanilla bean paste
1/4 tsp ground cinnamon

1 Whisk milk and egg in a large jug. Combine the flour, sugar and bicarbonate of soda in a large bowl. Make a well in the centre. Add the milk mixture to the flour mixture. Use the whisk to stir until a smooth batter forms. Stir in pumpkin, blueberries, cinnamon and nutmeg. Cover with plastic wrap. Set aside for 30 mins to rest.
2 Meanwhile, to make the blueberry compote, combine the blueberries, maple syrup, vanilla and cinnamon in a medium frying pan over medium-high heat. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until the syrup thickens slightly. Set aside to cool slightly.
3 Heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter. Pour ¼ cup (60ml) batter into the pan. Cook for 1-2 mins or until bubbles appear on surface. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter and melted butter to make 16 pancakes.
Divide the pancakes among serving plates. Top with cream or yoghurt. Spoon over the blueberry compote.



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