Healthy Pumpkin Pancakes

Put the flour into a bowl and add the baking powder. Measure the milk into a jug and stir in the mashed pumpkin, followed by the egg yolk until combined.

Make a well in the centre of the flour and gradually add the milk mixture until you have a lump-free batter. Alternatively, you could tip everything into a blender and blend it.

Whisk the egg white until they are stiff, then fold it into the batter.

Heat a non-stick frying pan and pour in some of the mixture – either cooking one large pancake at a time, or use a tablespoon to make three small pancakes in the pan and cook together. Wait until lots of bubbles have risen to the top and the surface has begun to dry out before turning them over, but keep an eye on the base to ensure it doesn’t get too brown. Repeat this process with the remaining mixture.