Most mornings I’ll eat a bowl of cereal, some oatmeal or a toasted bagel with cream cheese. It’s just easy and, let’s be honest, I wake up starving every morning and it’s all I can do to sprint to the kitchen and stuff my face with whatever I see first.
Last night though, I got to thinking. Breakfast is my very favorite meal of the day and I work from home. So why aren’t I spending more time making beautiful and creative breakfasts for myself? It’s odd, really.
So this morning, I made something extra delicious and it would be just cruel not to share.
Oh yeah, and it has squash in it! As if you are looking for another reason to cook some up today.
These pancakes epitomize fall and taste kinda like my cinnamon toast muffins. So, get your spices ready!
The secret key ingredient here is (obviously) butternut squash. But you have some options. You could totally use pumpkin instead or even mashed kabocha. Since I had extra on hand, I mashed my own but the canned stuff works just as well!
I think the secret to making rock star pancakes is barely mixing the batter and letting it rest for five minutes before cooking!
Not only did these taste delicious, but they kept me full and energized through an intense power yoga class this morning. I topped mine with banana, walnuts and maple syrup and they were perfect.
I can’t stop thinking about them!
But isn’t that true for life in general?
Whole Wheat Butternut Squash Pancakes
1/2 cup + 2 T whole wheat flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/2 cup milk
1 T melted butter
1/3 cup canned or roasted and mashed butternut squash (or pumpkin!)
In a large bowl, mix together the dry ingredients. In another bowl, combine the egg, melted butter, milk and squash. Mix well. Add wet to dry and fold together, being careful not to overmix the batter.
Let the batter rest five minutes.
Cook on a medium hot skillet and flip when the pancake has bubbles all over. Serve with warm maple syrup, banana, walnuts and…bacon. Or not.