Pumpkin Pancakes with Scrambled Tofu, Peas & Cottage Cheese

Crumble the tofu into a bowl and mix with the remaining ingredients, except the French shallot.

Heat a drizzle of canola oil in a non-stick skillet and soften the French shallot. Add the tofu. Cook over medium heat for about 5 minutes, stirring, or until the pieces are well browned. Set aside.

In a bowl, whisk together the milk, pumpkin purée, egg and melted butter (slightly cooled).

In a second bowl, combine the dry ingredients, including the spices.

Fold the wet mixture into the dry ingredients without overmixing. Set aside and let rest for 5–10 minutes.

Heat a small non-stick skillet over medium heat and add a knob of butter to grease the surface.

Pour half the batter onto each side of the skillet. Cook until bubbles appear, about 5–8 minutes. Flip the pancake and cook for 2 more minutes.

To serve, add the remaining toppings.