Lauren’s Recipe of the Week
There is nothing quite more satisfying than waking up on a cool rainy morning, crawling out of a warm bed, and anticipating a plate of fluffy pancakes for breakfast. I usually reserve on day a week to living out this tradition.
It’s true that pancakes take a bit more involvement, time, and planning ahead; but, if you have the right ingredients on hand, there really isn’t much into putting together a wholesome stack of delicious flapjacks.
I rarely make my pancakes from scratch as I find that there are many suitable mixes on the market, my staple being Shiloh Farms Sprouted Spelt Pancakes Mix. It’s organic, 100% whole grain, and incredible easy.
The key into making pancakes a truly special treat is to add in a few extra ingredients to give them a gourmet twist. One of my favorite add-ins is pumpkin; however, this morning, I realized I had some leftover butternut squash puree in my fridge that needed to be used. The result was one of the best pancakes recipes I’ve created to date.
Spiced Butternut Squash and Walnut Pancakes
Makes 12 pancakes
- 1 11.5 oz bag Shiloh Farms Sprouted Pancake & Waffle Mix
- 2 eggs
- ¼ cup butternut squash puree
- 1 ¼ cups water
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tbsp Shiloh Farms Organic Walnut Pieces
In a large bowl beat eggs; stir in butternut squash puree, water, spices, and vanilla until blended. Add the whole bag of baking mix and stir until smooth. Fold in chopped walnuts. Drop ¼ cupful of batter onto a heated greased griddle or skillet. Cook 2-3 minutes until bubbles form on the top of pancakes. Turn over and cook 2-3 minutes.
Top with your favorite toppings: almond butter, maple syrup, fruit, and/or granola.
For more delicious recipes, visit Lauren’s blog “Say What You Need to Say!”