How to make MF Cinnamon and pumpkin pancakes

It’s a tranquil evening in London and many of you guys are perhaps preparing for the England game tonight. Takeaways will probably get orders and snack will get bought but how about dessert when it’s time to feel good? That’s where MF Cinnamon comes in, today we’re going to show you guys how to make simple MF Cinnamon and pumpkin pancakes so that you can enjoy the England game in a fantastic mood (let’s be honest, they haven't been exciting as of recent). These fluffy, warm and golden brown pillows aren't just delightful, they’re healthy too. The feeling of these pancakes entering your mouth will leave you desiring for bite after bite. You can have them by themselves or with ice cream, the choice is yours! Here's how to make them.
Ingredients:
-          3 eggs
-          1/2 cup pumpkin puree
-          1/3 cup olive oil
-          1 tablespoon brown sugar
-          1 1/2 cups almond milk (regular milk is fine too)
-          5 ounces plain nonfat Greek yoghurt
-          2 cups whole wheat flour
-          2 tablespoons baking powder (yes, tablespoons!)
-          1/2 teaspoon salt
-          1 heaping teaspoon of MF Cinnamon
-          a pinch of MF Nutmeg
Method:
1)      Whisk the eggs, pumpkin, olive oil, brown sugar, almond milk, and Greek yoghurt together until smooth.
2)      Add the whole wheat flour, baking powder, salt, and MF Cinnamon. Stir until just combined.
3)      Preheat a skillet or griddle to medium-high heat. Pour 1/3 cup batter onto the hot griddle and let cook for 3-5 minutes until bubbles rise to the top and the edges look dry. Flip the pancakes and let cook for another 2-3 minutes. Remove and keep warm until ready to serve. Top with butter and maple syrup (or other ideas in the notes section below!) Keep leftovers in the fridge for a few days or freeze them to enjoy later.
We hope you guys enjoy making these pancakes, they only take around 25 minutes to make which still leaves you with enough time for the game.

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