In a large bowl, mix the flour, cornflour, baking powder, and parmesan together.

In a seperate bowl, mix the pumpkin puree with the egg and milk and whisk until well combined.

Pour the wet ingredients over the flour mixture, then stir lightly to combine.

Heat a non stick frying pan over a medium heat and add a little olive oil (about a tsp). Place tablespoonfuls of the batter in the pan - depending on size of pan you can cook 2-3 pancakes at a time.

Cook for 2-3 minutes until the underside is golden, then flip over and cook for another 1-2 minutes.