Gluten-Free, Paleo Butternut Squash Pancakes
Who doesn’t love a good hot stack!?!? It’s pretty much one of the ultimate weekend comfort foods and of my favorite ways to spoil myself a little bit on a Sunday morning.
This recipe is ridiculously easy, but looks and tastes like a crazy amount of work went into it.
Ingredients:
1 small to medium sized butternut squash
2 eggs
splash of vanilla extract
sprinkle of cinnamon
sprinkle of nutmeg
Optional Toppings:
unsweetened coconut shreds
dusting of cacao powder
dusting of maca powder
pure dark maple syrup
Directions:
Preheat your oven to 400 and roast the butternut squash for about 45 minutes.
Cut the squash in 1/2 and scoop the seeds out.
In a small mixing bowl, combine 2 eggs and the inside of 1/2 your roasted butternut squash. Add a splash of vanilla extract and a sprinkle each of cinnamon and nutmeg. Whisk together.
Spritz a small pan with coconut oil spray and add 1/4 cup of pancake mix. Sprinkle with unsweetened coconut shreds. Flip when edges brown and finish cooking through.
Top with crunchy sunbutter, sprinkle of unsweetened shredded coconut, sprinkle of goji berries, dusting of cacao powder and dusting of maca powder and drizzle with a tiny bit of pure dark maple syrup.
Put on some good music, pour a hot cup of coffee and enjoy!