cinnamon butternut squash pancakes (GF)

I’m a huge pancake girl. Flap jacks are my thang. Especially on weekends when I prefer to be a little more indulgent. Vegetable filled pancakes you say? Yes, they really will fool everyone. Disguised as the secret ingredient, carotenoid-rich butternut squash naturally sweetens these pancakes and makes you feel fuller longer (hello fiber!).

BUTTERNUT SQUASH

Butternut squash is one of my favorite vegetables to eat during the winter months. It has a grounding and warming energy and stores really well throughout the winter months in your garage. I love roasting a butternut squash and utilizing it for several meals. I cut my squash in half, length-wise, and lather it with avocado oil and a sprinkle of sea salt. You want to ensure you roast squash face side down and I also like to scrap out the seeds and “guts” before roasting. I cube one half of the squash for main meals and mash the other half with a fork for pancakes. If you don’t have time for all that jazz, organic canned butternut squash works perfectly fine too!

EGGS

Eggs, what would I honestly do without them in my life? For reals, though, they are part of my every day eating and for good reason! Packed with high-quality protein, fat soluble vitamins (hullo vitamin D – we all need it more than we think, especially in winter!) and B-vitamins, eggs truly are a wonder. Not all eggs are created equal though! Aim to buy local, pasture-raised eggs with a super orange-y yolk, that’s when you know you got the good stuff.

OAT FLOUR

Oat flour is a great alternative to traditionally used bleached white flour in pancake recipes. It’s also a highly nutritious whole grain containing protein and fiber. Bonus for all celiac and gluten sensitive people, it’s gluten-free. I like using it because it has a subtle oat flavor, but is otherwise pretty bland. Which is a good thing – it lets other flavors shine.

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FLAX MEAL

Flax meal is all the phenomenon these days! I love adding flax meal to pancakes because it’s such an easy way to give your body a boost of anti-inflammatory omega-3’s and you can’t taste it. It’s best to buy actual flax seeds and grind them before using, that way the body can absorb the most nutrients possible.

CINNAMON

Cinnamon is a spice everyone needs to have in their pantry! I love pairing cinnamon with squash – it’s a combo everyone seems to love.

BAKING POWDER

I love using Bob’s Red Mill products, especially the aluminum-free baking powder (no metallic aftertaste). Baking powder aids in helping dense squash pancakes to rise and have a nice, fluffy, pancake-y texture. Be sure to store in a cool, dry place and check the expiration date – it’s easy to think these products last forever!

SEA SALT

Salt in food is a must. It makes flavors really “pop.” I love using natural Real Salt because it is unrefined, full of more than 60 naturally-occurring trace minerals and is free from anti-caking agents and dextrose (sugar).

TOPPINGS

This is totally your preference! I love topping squash pancakes with pure maple syrup and crème fraîche. Baked fruit such as apples or pears would also taste amazing.

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