Why not try these savoury spiced pancake stack made with pumpkin puree, masala and onions served with a red pepper chutney. This is a great stack to whip up full of flavour and an ideal dish for Halloween or even as a lunch/brunch

Vegan/ Serves 10

Ingredients
• 1 cup self raising flour
• 1/2 cup gram flour {chickpea flour}
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp madras curry powder
• 1 cup almond milk
• 4 tbs pumpkin purée
• 1 tbs cider vinegar
• 1 tsp chaat masala
• 1/2 white onion chopped
• 1/2 green pepper chopped
• 1/2 green chilli chopped
• 1 jar {280g} chargrillled peppers drained
• 1/2 tsp cayenne pepper
• 1 tsp paprika

Method
1 Add the flours, masala, salt and baking powder and mix.
2 In a jug mix the milk, vinegar and pumpkin purée, add wet to dry and mix together.
3 Add the chopped onions, chillies and pepper to the batter and mix.
4 Add some water if the batter is too thick.
5 Heat a frying pan with a little oil, on a medium heat ladle a spoonful of batter, allow air pockets to form and flip over. Cook for a few minutes on each side.
6 For the chutney blitz the peppers, paprika and cayenne pepper and season with salt and pepper.
7 Serve pancakes with chutney. These taste great the next day, slightly grilled with some grated cheese.

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This recipe was created for and featured on asianatv