If you want to make the pumpkin waffles for breakfast, it is wise to make your own fresh pumpkin puree the day before. This is what I did. I boiled some pumpkin cubed pieces and blended them in a Nutribullet. Then just placed in the fridge in a Tupperware container to be used the next day. If you are worried about not using the whole pumpkin, then put all the leftover pumpkin, cubed, in a zipped bag and in the freezer. Then you can take out as much or as little as you want later on.

You can also use a shop bought tinned pumpkin puree, which I haven't tried, but the original recipe calls for it, so it must work out as well.

Using a Nutribullet with attachment for blending the seeds and nuts (with Nutribullet you get two attachments, one that you normally make the smoothies with and second one to blend seeds and nuts); blend the porridge oats to a flour.

Place the oats flour in a medium bowl, add all the rest of measured ingredients for the pumpkin mix and mix well, preferably with a whisk.

Leave to stand for 10 minutes, to the mix has a chance to thicken.

In the meantime, heat up the waffle machine. Or a bit later, the griddle pan. Spray with oil and pour the mix for two waffles in the machine or approximately 4-6 waffles/ pancakes from the pan. Turn them over in the pan when they start bubbling on the sides and the bottom is golden brown.

Serve them with a favourite Low FODMAP chopped fruit and a drizzle of maple syrup.

Enjoy!