I honestly love these fibre rich pancakes that are so versitile. When I need a pancake fix, these are my go to as they have a nice american pancake consistency!
Ingredients
- About 300g cooked butternut squash (or roast in the oven for about 30 mins at 180c)
- 6 eggs
- 1 cup oat flour (you can make this by placing oats in a blender)
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla extract
- Pinch of salt
- Butter or coconut oil to lightly grease pan
Instructions
1.
Place all your ingredients in a bowl and combine.
2.
Use a blender if you have too many chunks.
3.
Heat a pan over medium high heat with a small amount of butter or coconut oil to grease.
4.
When hot, add some of the mixture and allow to cook for a few minutes. When firm enough to flip, flip the pancake and cook for another few minutes.
Tip
You could make these more savoury by serving with butter, eggs, bacon or avocado. Or make them sweeter with a side of berries, coconut yogurt or chia jam.
