Butternut squash pancakes
2 eggs, lightly beaten
¾ cup butternut squash, roasted and mashed (pro tip: buy pre-cubed squash at your local grocer to cut down on prep time)
2 tbsp. pure, Grade A maple syrup
4 tbsp. (1/2 stick) unsalted butter, melted
1 ½ cups milk (can use regular milk or unsweetened almond or coconut milk)
2 cups flour (substitute gluten-free flour if needed)
1 tbsp. baking powder
1-2 tbsp. vegetable oil for cooking
For sweet pancakes:
1 tsp. cinnamon
¼ tsp. nutmeg
dash ground ginger
pinch of salt
For savory pancakes:
3 green onions, sliced thinly
3 fresh sage leaves, minced
pinch of salt and ground pepper
In a large mixing bowl, whisk together eggs, squash, maple syrup, butter, spices (either sweet or savory), and milk. In a separate, medium-size bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients and gently blend with a spoon or a spatula. Do not over mix! The batter will be lumpy and that’s OK. Heat a skillet over medium-high heat and add 1-2 tbsp. vegetable oil. Once oil is heated, Pour 2-3 tbsp. pancake batter on the hot skillet and spread with spatula. Cook pancake about two minutes until air bubbles rise to the surface. Flip and cook additional 1 to 2 minutes, or until cooked through. Repeat with remaining batter.
Serve sweet pancakes with maple syrup or coconut yogurt and a dash of cinnamon; Serve savory pancakes with coconut yogurt and garnishes of sliced green onions and chopped sage.
Store leftover pancakes in airtight container in the refrigerator for up to 5 days. If you don’t want to cook all of the batter at once, you can store uncooked batter in your refrigerator for 3 days.