GnG Pumpkin Spice Pancake Mix

1. Add the dry mix into a bowl and mix to combine.
2. Slowly pour in the milk until you get a smooth, thick batter.
3. Heat a little of the oil in a non-stick frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes.
4. Cook for 3-4 minutes until the edges are set, and bubbles appear on the surface, flip over and cook for another 2-3 mins until goldern on both sides and cooked through.
5. Keep warm in a low oven while you cook the remaining pancakes
6. Serve stacked with toppings of your choice and enjoy!

Recipe makes 14-16 pancakes

You will also need:

1 tbsp Vegetable Oil
400ml Plant Based Milk

	Avg Quantity per 22g serving	Avg Quantity per 100g
Energy	112 kJ/ 26 kcal	511 kJ/ 120 kcal
Fat, Total - saturated	<0.5 g <0.5 g	0.5 g <0.5 g
Carbohydrates - sugars	5.7 g 1.1 g	26.1 g 5.2 g
Fibre	<0.5 g	1.1 g
Protein	0.7 g	3.0 g
Salt	0.07 g	0.3 g

Store in a cool, dry place in an airtight container.

Up to 12 months when stored as above.