Puréed winter squash adds natural sweetness to these pancakes and the accompanying vibrant sauce. The benefit of pouring your pancake batter into the muffin tin instead of a skillet is that the pancake muffins can be made ahead of time and reheated later for a quick breakfast with no flipping required. The sauce can also be made a few days ahead of time, but should be heated before serving.
2 large free-range eggs
1/2 cup (125 mL) low-fat milk or non-dairy alternative
1 3/4 cups (435 mL) winter squash purée, divided
1 cup (250 mL) whole wheat pastry flour
1 cup (250 mL) almond flour
1 tsp (5 mL) cinnamon
1 tsp (5 mL) almond extract (optional)
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) chopped walnuts
1/2 cup (125 mL) apple cider
1/4 cup (60 mL) pure maple syrup
1/8 tsp (0.5 mL) ground cloves
1 tsp (5 mL) vanilla extract
Preheat oven to 350 F (180 C). Place eggs, milk, 3/4 cup (180 mL) winter squash, whole wheat pastry flour, almond flour, cinnamon, almond extract (if using), baking soda, baking powder, and salt in blender or food processor container and blend until smooth. Stir in walnuts.
Divide batter among 12 standard-sized greased or paper-lined muffin cups. Bake until set and lightly browned on top, about 20 minutes. Let cool for several minutes before unmoulding.
To make sauce, place remaining squash, apple cider, maple syrup, cloves, and vanilla in blender or food processor container and blend until smooth. Warm sauce in saucepan or microwave.
Serve pancake muffins warm and topped with squash sauce.
Each serving contains: 342 calories; 12 g protein; 18 g total fat (1 g sat. fat, 0 g trans fat); 40 g total carbohydrates (13 g sugars, 5 g fibre); 134 mg sodium
source: “Good Gourd“, alive #373, November 2013