These were gobbled up as an afternoon snack and then served well in the lunch box the next day. Don't feel limited to making little mini ones as I would happily serve these for dinner or lunch alongside  guacamole, cherry tomatoes or homemade tomato sauce, natural yoghurt and a salad.  Another option I would happily enjoy would be grilled vegetables  piled on top of a larger pancake seasoned with salt, pepper, herbs and a squeeze of lemon juice.  Just go with whatever you have on hand.  Feel free to add herbs to the mixture although my boys aren't into herbs so I generally omit them or do some plain and some with herbs for my husband and I.     

Little Pumpkin Bites

Makes approximately 30 small

2 cups (250 gms) coarsely grated pumpkin

1/4 cup milk (60 ml) 

1/2 cup semolina

1/2 tsp  baking powder

2 eggs, lightly beaten

1/4 cup grated cheese

(your choice of herbs finely chopped if you wish)

Place the pumpkin and milk in a small saucepan over medium heat

Bring to a simmer, then reduce the heat to low, cover and cook stirring occasionally for 6 - 7 minutes or until soft

Remove from the heat and mash the pumpkin with a fork 

Set aside to cool to room temperature 

Sift the semolina and baking powder into a separate bowl

In another bowl, combine the cooled pumpkin mixture with the eggs and whisk into the flour to make a smooth batter (should be the consistency of smooth cream)

Stir in the grated cheese and your choice of herbs if using

If necessary add a little extra milk, a tablespoon at a time and season to taste

Heat a large frying pan over medium heat

Lightly grease the pan with your choice of oil (i use ghee)

Place heaped teaspoonfuls of the batter into the frying pan to make pancakes about 4cm (1 1/2 inches) in diameter

Cook on each side for two minutes or until golden brown

Repeat with the remaining mixture, oiling the pan in between each batch

Cook pancakes on a plate and serve with mashed avocado and tomatoes