Low Fodmap Pumpkin Pancakes

Pumpkin Pancakes

• ¾ cup pumpkin puree if on a Low Fodmap diet, make fresh from Japanese pumpkin or Kent pumpkin - about 360 gms - ¾ lb. fresh pumpkin, canned or fresh
• 4 tbsp water
• 280 gms all-purpose flour gluten-free and low fodmap, 2 cups
• 2 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 3 tbsp brown sugar
• ¼ tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1 egg large
• 500 ml milk low fodmap, 2 cups
• 2 tbsp vegetable oil plus more for cooking

To Serve

• 2 tbsp pumpkin seeds optional
• 4 tbsp pure maple syrup optional
• 40 gms Blueberry optional, 1/4 cup
• 25 macadamia nuts optional