Place 220g spelt flour, 1 tsp baking powder, 2 tsp ground cinnamon or mixed spice and 1 tbsp ground flax seeds into a large mixing bowl. Whisk together until well combined.
Add 150g butternut squash or pumpkin puree and 300ml milk and continue whisking until well combined.
Heat a little oil in a medium sized frying pan over a low-medium heat. Add a spoonful of the batter. Depending on the size of your frying pan you can make 2-3 pancakes at a time but don’t overcrowd the pan or you’ll find it difficult to turn them over.
Cook each pancake for 2-3 minutes - the key to success here is to cook each side slowly - don’t rush it or you’ll end up with burnt pancakes that aren’t cooked in the middle.
Turn over with a spatula and repeat on the other side. Keep warm in a low oven while you cook the rest of the batter.
Serve with your favourite pancake toppings. I like blueberries, maple syrup and pecan nuts but yoghurt or cinnamon syrup also work well. For babies serve as they are.