Hooooowdy ho from Chicago! While I’m hanging with my good friend Stephie in Illinois, I thought I’d show you a stack of pancakes to enjoy over the weekend.
Weeks ago, when I went on a squash-roasting bender, I had leftover butternut squash that was just dyyyyyying to be pancake-d. Meaning, I was dying for pancakes. I simply mashed it up, and into the batter it went.
If you’ve never roasted a butternut squash, it’s fabulously easy. Simply preheat your easy bake oven to four hundo, chop off the tip and tail of the squash, scoop out the innards, and drizzle with some olive oil, salt, pepper, and cinnamon. Place both halves face-down on a baking sheet and roast for 40 to 50 (depending on the size of your squash). Boom! Pancake ingredients.
I used Bob’s Red Mill’s gluten free all-purpose flour for the pancakes. They turned out fluffy with sweet, warm, cozy fall flavor all nestled right in. A dollop of yogurt and/or pure maple syrup would be my serving suggestion, although you could get real crazy and add a boozy syrup or caramel sauce.
Throughout the fall and winter, if you have any type of leftover roasted winter squash (or sweet potato), you can use it in these pancakes. Kaboocha squash pancakes are marvelous and we all know pumpkin is killer. No matter the name of the squash, these pancakes are perfect for re-purposing your leftovers. It’s also perfect for your pancake needs, so there’s that.
Squarsh for breakfast. Do dat!