Halloween Pancakes
Ingredients
- 1 cup cooked pureed butternut squash
- 4 eggs Next time I might try 3 eggs + a little cream Find local eggs from pastured hens here
- ¼ cup Arrowroot Flour or Almond Meal/Flour if you have it, or maybe some of each
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1-2 Tablespoons maple syrup read about real maple syrup here or find real maple syrup here
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- Those last two were my additions, and so was the arrowroot, because I didn't have any almond flour on hand, which is the other alternative grain I like to use. Katie lists more options in her recipe.
Instructions
- Separate eggs. In one bowl, whip egg whites a few minutes until frothy/foamy. This part makes the pancakes more fluffy according to Katie, so I wouldn't risk skipping this step. It only takes a couple minutes with my hand blender. (Get a hand blender here.)
- In a separate bowl, mix the following well: yolks, squash, flour, maple syrup, vanilla, spices, salt, and baking powder. Carefully fold in egg whites.
- I cooked them in my favorite stainless steel electric pan in bacon grease, or ghee is good, too. Brown well on each side, serve with plenty of butter and real maple syrup.
- Makes 16 silver dollar sized pancakes.