Pumpkin Pancakes with Arugula Salad

2 servings, about 20 minutes. High protein, high fiber, dairy free.

Before you start

Quantity	Ingredient	Method
	frying pan	Place on medium heat, dry, so it is hot by the time the batter is ready.

Batter

Quantity	Ingredient	Method
4	eggs	In a bowl, whisk the eggs until frothy. Whisk in the pumpkin and applesauce.
200 g	pumpkin purée	↑
1 dl	unsweetened applesauce	↑
50 g	whole wheat or spelt flour	Sift over the egg mixture.
1 tsp	baking powder	↑
1½ tsp	cinnamon	↑
1 pinch	salt	↑
20 g	ground flaxseed	Add and fold everything together. Let the batter stand while you toast the seeds; it thickens as the flax and oats absorb liquid.
50 g	rolled oats	↑

Toast the seeds

Quantity	Ingredient	Method
20 g	pumpkin seeds	Toast in the hot dry pan for 2–3 min, shaking often, until they puff and start to pop. Tip onto a plate and set aside.

Cook the pancakes

Quantity	Ingredient	Method
1 tsp	neutral oil	Add to the pan and turn the heat down to medium-low. Spoon about 3 tbsp batter per pancake. Cook 2–3 min until the edges look set, flip, and cook 2 min more. If the batter is too stiff to spoon, stir in a splash of water. Make the salad between batches.

Salad, while the pancakes cook

Quantity	Ingredient	Method
1 tbsp	olive oil	Whisk together in the salad bowl.
1 tbsp	lemon juice	↑
	salt, black pepper	↑
½	green apple	Slice thinly and turn in the dressing; the lemon keeps it from browning.
60 g	arugula	Pile on top of the dressing. Do not toss yet.
200 g	strawberries	Rinse, hull and halve. Divide between two small bowls.

Serve

Quantity	Ingredient	Method
	toasted pumpkin seeds	Toss the salad and scatter the seeds on top. Serve with the pancakes and strawberries.

Per serving: about 630 kcal, 27 g protein, 16 g fiber, 30 g fat, 69 g carbohydrates, 70 mg vitamin C.