Coconut Winter Squash Pancakes
What you need:
1 small acorn squash
1 cup coconut flour
3 tsp baking powder
1/2 cup water
2 tbsp coconut oil
1/2 tsp cinnamon
1/4 tsp nutmeg
Pierce acorn squash 6 times with a knife. Microwave on high for 7 minutes. Turn over. Microwave another 3 minutes or until soft. (My acorn squash was small. If you have a larger one, it may take a little longer.)
Split squash in half and gently scoop out seeds. Allow to cool slightly.
Meanwhile, mix coconut flour and baking soda in a mixing bowl. Add the other ingredients and mix well. Scoop squash “meat” from the skin and mix with batter until well blended.
Spoon onto a lightly oiled skillet and cook for 3-4 minutes on each side. Garnish with fresh fruit and serve with a side of bacon. (We eat turkey bacon in our house.)
These are not sweet like traditional pancakes, and having each bite with a slice of strawberry was just enough sweetness for myself and my boys. My husband likes adding some pure mape syrup on top.
My older son (almost 3 years old) got creative halfway through the meal and said, “Look! I made a dinosaur!” I can see it… can you? 🙂
This was a perfect way to start the day together as a family! My husband and I are heading out the door in a few minutes for a fun gig – our trio Triforia Winds will be performing this afternoon at a Bachendorff’s on behalf of the Dallas Wind Symphony. Tune in to WRR between 1:00-3:00 (http://www.wrr101.com/listen/) and you might catch a few notes of our performance!