Cook the butternut squash pieces according to pack instructions.
Whisk the flour, milk, egg, vegetable oil and a pinch of salt in a medium bowl until smooth.
Heat a 16-18 cm non-stick frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. Pour enough batter into the pan to cover the base with a thin layer, this will be about ¼ of the batter.
Cook the pancake for 1-2 minutes until the edges start to lift, then flip over with a spatula and cook for a further 1 minute until both sides are golden brown. Slide onto a plate and keep warm, make another 3 pancakes.
Add one handful of fresh spinach leaves and a generous serving of cooked butternut squash pieces to the centre of each warm pancake. Drizzle soy sauce and a squeeze of lime.
Fold the pancakes in at the edges, generously drizzle with Whole Earth Drizzler Golden Roasted peanut butter and garnish with a sprinkle of pumpkin seeds.
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