Pumpkin and cornmeal pancakes with dairy free maple cream

Method

1. Whisk together the So Good™ Almond & Coconut Milk Unsweetened, pumpkin, brown sugar, egg and 1 tbs of the oil in a large bowl. Whisk in the flour, cornmeal, mixed spice, cinnamon, nutmeg and baking soda until well combined.
2. Heat a large non-stick frypan over medium heat. Lightly grease with the remaining oil. Stir batter once more (it will be thick). If batter is too thick, add an extra ¼ cup So Good™ Almond & Coconut Milk Unsweetened or water.
3. Spoon 2 tbs of the batter into the pan. Use the back of a tablespoon to spread out the batter to make a 10cm circle. Pancake will be ready to flip when the underside is golden brown and there are bubbles on top, about 3-4 minutes each side.
4. Flip and cook the pancake until the centre springs back when pressed. Keep pancakes covered to keep warm.

1. Combine nuts, 1/4 cup of the syrup, salt and margarine in a small saucepan. Cook over medium heat for a couple of minutes, until the nuts become fragrant and the mixture thickens up a little.
2. Blend nut mix with remaining ingredients in a high speed blender or food processor until perfectly smooth. Chill for at least 4 hours to thicken.