Similar to pumpkin purée, mashed butternut squash adds earthy sweetness to these flapjacks that are gussied up with two forms of almond and a simple strawberry topping. Lazy Sunday mornings never tasted so good.
3/4 cup (180 mL) whole wheat pastry flour
1/2 cup (125 mL) almond flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) salt
2 cups (500 mL) frozen butternut squash cubes, thawed
1 large free-range egg, lightly beaten
3/4 cup (180 mL) plus additional 2 Tbsp (30 mL) unsweetened almond milk
1/3 cup (80 mL) walnut pieces
2 cups (500 mL) frozen sliced
1/4 cup (60 mL) pure maple syrup
Heat large nonstick skillet over medium heat.
In large bowl combine flours, baking powder, cinnamon, cloves, and salt.
Mash butternut squash and add to flour mixture along with egg, 3/4 cup (180 mL) almond milk, and walnuts; mix well. Add additional 2 Tbsp (30 mL) milk if needed to reach desired consistency.
Using 1/4 cup (60 mL) measuring cup, drop batter onto hot skillet and cook 2 to 3 minutes, or until bubbles appear on top. Flip and cook an additional 2 minutes. Repeat with remaining batter.
Combine strawberries and maple syrup in blender and pulse together a few times to combine.
Serve pancakes topped with strawberry sauce.
Each serving contains: 385 calories; 11 g protein; 16 g total fat (1 g sat. fat, 0 g trans fat); 56 g carbohydrates; 9 g fibre; 224 mg sodium
source: “Frozen Fruits & Vegetables“, alive #351, January 2012