Ingredients 1/2 cup kabocha squash, roasted and mashed 1 cup diced kabocha squash for sauce 2 large eggs 1/4 cup + 2 tablespoons maple syrup, divided 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 2/3 cup almond flour 1/8 teaspoon kosher or sea salt 1/2 teaspoon vanilla extract 1/4 teaspoon baking soda 1 tbsp coconut oil 3 strips bacon, chopped 1 cup water | Directions
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#weirdvegwednesday this week we decided to both honor our weird vegetable choice and the fact that yesterday was National Pancake Day. Why wouldn’t we use a vegetable to make pancakes??? So if you don’t like squash don’t go near this one but if you love it, you have to try it. Kabocha squash has a very similar flavor to butternut squash but with fewer calories and similar health benefits. YES PLEASE!!! I needed to go to a smaller local grocery store in order to find one, your big chain stores probably aren’t going to carry this variety, even Whole Foods. The sauce will take 15-20 minutes to make so plan accordingly when you are timing out your pancakes.
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