Butternut flapjacks. Picture: Supplied
African inspired and very delicious!  Imagine pumpkin pie pancakes……Yup! (need I say more). You must give these a try.

Prep Time: 30mins
Cooking time: 15mins
Serves: 4-6 people
3-4 tablespoons mashed and cooked butternut 
1 ½ cups cake flour 
2 eggs 
1 Tsp. Baking powder 
Vanilla extract 
Cashew nuts 

In a bowl mix together your egg yolks, cooked butternut & vanilla. Taste your butternut to see whether it needs added sugar sometimes it can be a little less sweet, it may need it. The sweetness is up to you (even honey works).
Beat your egg whites to a firm peek and set them aside for folding.
Sift in your flour (you don’t want lumps, so this helps) This is where you need to see if you will need the full cup of flour. It needs to be a rather thick paste, so watch the vibe as you go! When you are happy add in your cinnamon and baking powder too.
Fold in half the egg whites, then the second half. Be careful, you need to be light handed to keep the air in these guys. 
Using a non-stick pan on a medium heat. Don't deep fry them, you don't want them to be oily. You want them to be light and fluffy. I use an olive oil spray when cooking these, it works like a charm. (with a very good non-stick pan of course)
Flip them after 2-3mins when they are lightly golden and puffed. 

I love serving them with a huge dollop of whipped cream or mascarpone, caramel spoils, toasted cashew nuts and a drizzle of honey. But it's totally up to you! Yogurt & berries works too.