Ingredients
The following ingredients have 4 Servings
- 1 cup gluten free flour mix
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- pinch of cardamom
- 1/4 teaspoon ginger
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 Tablespoon maple syrup
- 2 eggs
- 1 15 ounce can butternut squash puree or 1 cup fresh butternut squash, cooked and seeds and skin removed
- 1/4 teaspoon pink Himalayan salt
- 3/4 cup almond milk or coconut milk
Instruction
- Heat a medium saucepan on the stove top on low-medium.
- In a large bowl combine the gluten free flour, baking powder, cinnamon, cardamom and ginger and mix well. In a blender or food processor add the milk, vinegar, maple syrup, vanilla extract, eggs and canned or home cooked butternut squash. Blend for about 10 seconds to combine then add the wet ingredients to the dry ingredients. Let the batter set for about 5 minutes before cooking.
- Spray your skillet with cooking spray. Using a ¼ cup measuring cup, scoop pancake mixture onto stove top and spread into a circle. The batter will be very thick so pat it down with the back of the measuring cup to thin it out on the skillet. After about 3-5 minutes when your pancakes begin to set on top flip it and cook the bottom until it is golden brown (about 3 minutes).
- Serve with maple syrup, fruit or nuts. Enjoy!
