PROTEIN-PACKED BUTTERNUT SQUASH PANCAKES

I saw a post on Instagram by @thesaarahproject where she mentioned a challenge to eat only the food from the pantry (to save money and use those products that have time saved), so I decided to start it and this time I also used butternut squash Ieftover I had for 2 days ago. Here’s the super recipe that came out of this!

dry Ingredients:

• 1/2 cup chickpea flour

• 1/3 cup quinoa flakes

• 1 tbsp. coconut flour

• 1/2 tsp. baking powder

• 1/8 tsp. cloves

• 1/8 tsp. nutmeg

• 1/8 tsp. ground ginger

• 1 pinch of all spices 

• 1/4 tsp. cinnamon

• 1 tsp. stevia

• 1 tbsp. coconut sugar

WET INGREDIENTS:

• 1/2 cup roasted butternut squash mashed

• 1 cup almond milk

• 1 tbsp. Apple cider vinegar

• 1 flax egg (1 tsp. ground flaxseed + 3 tsp. water)

Instructions:

1. Whisk all dry ingredients together in a medium bowl. 

2. In a cup, mix the almond milk and apple cider vinegar. 

3. Beat the wet and dry ingredients together and add the mashed butternut squash and the flax egg, mix until all the ingredients are integrated.

4. Preheat a pan over medium heat and lightly grease with coconut oil spray. Ladle 1/4 cup of the mixture and let it cook until bubbles begin to form. Flip and cook for approximately 1-2 minutes. Repeat  until no mixture remains.

5. Serve warm and topped with almond butter, cinnamon apples, pecans, pumpkin seeds and honey.