GnG Pumpkin Spice Pancake Mix

You will also need:

1 tbsp Vegetable Oil
400ml Plant Based Milk

Instructions:
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

	Avg Quantity per 30 g serving	Avg Quantity per 100g
Energy	440 kJ/ 104 kcal	1465 kJ/ 346 kcal
Fat, Total - saturated	0.5 g <0.5 g	1.5 g <0.5 g
Carbohydrates - sugars	22.4 g 4.3 g	74.8 g 14.2 g
Fibre	1 g	3.4 g
Protein	2 g	6.7 g
Salt	0.3 g	1 g

Store in an airtight container in a cool, dry place, away from direct sunlight.

Up to 3 months when stored as above.