Winter calls for warming breakfasts and foods that keep us nourished and full of long-lasting energy. Squash is in season in many parts of Europe at the moment, but pumpkin or sweet potato could also be used instead. These root vegetables are all high in vitamin A, which is essential for maintaining a strong immune system – handy when we reach flu season!
The spices in this recipe aid in maintaining the body’s digestive fire, also known as agni, and the protein from the eggs, flax and milk will keep hunger levels at bay for hours.
Ingredients
Makes 8-10 small pancakes
- 2 cups butternut squash (chopped)
- ½ a medium banana
- 1 egg
- 2 tbsp. millet flakes / ground oats / ground buckwheat
- 1 tbsp. ground flax
- 1 tbsp. milk (organic dairy milk or non-dairy milk)
- ½ tsp. cinnamon
- ½ tsp. ginger
- pinch of ground nutmeg
- pinch of good quality salt
- 1 tsp. coconut oil for cooking
Method
1. Cook the squash by either steaming it or cooking in the microwave for around 7 minutes
2. Add all the ingredients to a food processor or blender and blend until everything is well combined and forms a batter-like consistency.
3. Heat 1 tsp. coconut oil in a large pan and when the pan is hot you’re ready to start cooking the pancakes.
4. Using a small ladle or a large spoon, drop a few dollops of the mixture into the pan (the amount depends on pan size) and cook for a few minutes on either side, the pancakes are ready when they turn a darker shade of brown on each side and can be flipped without breaking apart.
5. Stack them up and serve with berries, chopped banana, honey or pure maple syrup, and / or crushed almonds.
Enjoy!
More recipes you might like
Hazelnut pancakes – gluten-free, vegan, and sugar-free
