BUTTERNUT SQUASH PANCAKES
I am always creating recipes to aid my running performance and my recovery. Well, Cost-Co has organic butternut squash already cubed….so I created these delicious pancakes!!
2 C butternut squash (cooked and mashed)
1 C raw almond flour
2 large eggs (whipped)
1.5 T baking powder
1 T vanilla powder
fresh nutmeg zest (to taste) and 1/2 T cinnamon
next time I’ll add pinch Himalayan pink sea salt for electrolyte replacement
Batter will be thick, flatten w/ back of spoon, cook in buttered skillet, covering w/ lid most of process.
Top with orange zest, Mucuna extract (promotes energy & anti-inflammatory), chia seeds (complete protein), syrup, cashew yogurt, & berries. ENJOY!