Like its winter cousins, acorn squash and pumpkins, butternut squash are naturally sweet. They’re the dessert of the dinner table. Since discovering butternut squash a few years ago, I’ve enjoyed them, because they’re easier to prep with their subtle ridges and smaller cavities. (Make sure to use a sharp knife.)
These pancakes make a beautiful weekend breakfast or brunch. On Friday evening, pre-mix the dry ingredients. Of course roasting and puree squash is always the best option, but Fridays are the cusp of the weekend. This time, I cheated a little by using canned butternut squash. In the morning, prep and bake the apple slices, fry some bacon, and whisk the wet into the premixed dry ingredients. If using coconut oil, don’t worry about the pancakes’ flavor being altered, especially if the coconut oil is from a trusted brand without additional flavors. If possible, use coconut instead of white sugar, the sweetness is less, but its high in minerals and vitamins. Instead, coconut sugar adds a hint of caramel flavor.
These pancakes look and taste like dessert, and they’re high on the nutritional value scale.