6 months+

DF. RSF. GF & Vegan Option

1 cup of roasted/cooked pumpkin

1 egg (swap to 1 tbsp of flaxmeal + 3 tbsp of water if vegan/egg free)

2 tbsp of almond meal (GF) or spelt flour

Pinch of cinnamon

Splash of oat/almond/soy milk

Olive or coconut oil for cooking

Optional: A dash of vanilla extract

Once the pumpkin is cooked, remove any skin and add to a bowl. Mash with a fork until it is a smooth consistency. Add the remaining ingredients and stir to combine. Heat a fry pan with a tsp of oil and scoop a spoon full of the mixture into the pan. Cook for 2-3 minutes on each side and repeat with the remaining mixture.