Acorn Squash Pancakes

Yield: 4 servings of 4 pancakes

Author: Jennifer Welsh

Acorn Squash Multigrain pancakes

Serve with fresh fruit or your favorite syrup.

Ingredients

• 1 1/4 cup plant milk (I used Westsoy)
• 3/4 cup rolled oats
• 3/4 cup cooked acorn squash
• 1/8 cup millet
• 1/8 cup buckwheat groats
• 3 tbsp water (warm)
• 1 tbsp ground flax seed
• 1 tbsp date sugar
• 1 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda

Instructions

1. In a small bowl, whisk together the ground flax seed and water. This will be your flax "egg." Set aside.
2. Preheat a nonstick skillet or electric griddle to 375 degrees.
3. Add the rolled oats,  millet and buckwheat groats to a blender and process into flour.  Add this flour to a medium bowl and whisk together with the baking powder, baking soda, sugar and cinnamon. Set aside.
4. Whisk the flax egg, again. It's thickness should be like an egg. Place the flax egg, plant milk, vanilla extract and the cooked squash flesh into a blender and process until smooth, about 20-30 seconds. 
5. Add the wet blender ingredients to the dry ingredients in the bowl, and stir until combined. The batter will be thick. Let it sit and rest for about 5 minutes. If it is too thick, and you need to add more plant milk after it rests, do so a tablespoon at a time.
6. Portion about 1/8 cup of batter per pancake on preheated skillet or griddle. Slightly spread into an even round using the back of a spoon or scoop. I used the large Pampered Chef scoop and made exactly 16 pancakes. 
7. Cook for 3 minutes, until golden brown, then flip over and cook another 3 minutes on the other side. (Note: these times may vary according to your cooking surface and temperature. I used the Cuisinart  Griddler and 3 minutes per side was perfect.)

Notes:

You can use any mixture of flour that you choose. You could use all oat flour, or wheat flour or a mixture. Oats, millet and buckwheat were my personal choice.

Calories

146

Fat (grams)

2.5

Carbs (grams)

27.7

Fiber (grams)

5.3

Net carbs

22.4

Sugar (grams)

3.5

Protein (grams)

4.9

Sodium (milligrams)

429

Cholesterol (grams)

0