Butternut (or pumpkin) Pancakes!

We were blessed with butternuts this year!
And thank goodness, I say,
because these beauties will see us through the winter.

I have a deep love for winter squash,
and so we have already been digging into the supply.

Here is one of our favorite breakfast recipes for butternuts:

Butternut Squash Pancakes

1 egg
3/4 cup milk (full fat is best)
1 cup wheat flour
1 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. Coconut Oil
2 Tbsp. honey
1 cup squash puree
1 tsp. vanilla
1/2 tsp. cinnamon

In a small saucepan, combine the squash, oil, honey, vanilla, and cinnamon, and warm over medium heat until coconut oil melts (but don't let the mixture get HOT).

In a mixing bowl, combine the flour, powder, soda, and salt, and stir to combine.

In another small bowl or large measuring cup, measure out the milk and mix in the egg.

When the squash mixture is warmed to the point where the oil has become liquid, fold into the flour mixture. Mix thoroughly to ensure no dry pockets of flour. Then add the milk and egg mixture. Stir until batter is smooth and well combined.

Cook on a hot, greased griddle in 1/4 cup portions over low heat. Throw in a few chocolate chips if you are feeling sassy, or just enjoy with some pure maple syrup! (yields 12 pancakes)