• 50g plain flour
• 1 egg
• 150ml milk or dairy alternative
• ½ tbsp of vegetable oil, plus a small amount for frying
• Generous drizzle of Whole Earth Drizzler Golden Roasted peanut butter
• 300g bag of fresh microwaveable butternut squash chunks
• 1 tbsp soy sauce
• 1 lime, juiced
• 40g fresh spinach leaves
• 1 tbsp pumpkin seeds

STEP ONE
Cook the butternut squash pieces according to pack instructions.

STEP TWO
Whisk the flour, milk, egg, vegetable oil and a pinch of salt in a medium bowl until smooth.

STEP THREE
Heat a 16-18 cm non-stick frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. Pour enough batter into the pan to cover the base with a thin layer, this will be about ¼ of the batter.

STEP FOUR
Cook the pancake for 1-2 minutes until the edges start to lift, then flip over with a spatula and cook for a further 1 minute until both sides are golden brown. Slide onto a plate and keep warm, make another 3 pancakes.

STEP FIVE
Add one handful of fresh spinach leaves and a generous serving of cooked butternut squash pieces to the centre of each warm pancake. Drizzle soy sauce and a squeeze of lime.

STEP SIX
Fold the pancakes in at the edges, generously drizzle with Whole Earth Drizzler Golden Roasted peanut butter and garnish with a sprinkle of pumpkin seeds.