As many of you know we are constantly preaching about the evils of grains and encouraging everyone to find alternatives to this staple of the Standard American Diet (SAD). Most of our digestive systems do much better with squash and root vegetables for complex carbohydrates than grains do, so here’s a recipe for pancakes that I make every other week or so. You can make a large batch of them freeze the extra and put them in the toaster oven when you’re ready to have some more. Also they go great with the soup recipes that Minga has shared with us over the past few months.
2 cups Squash (1 large squash makes about 2cups)
2 tbs arrowroot
1 tbs coconut oil or organic butter
Start with a large squash. Either butter nut, acorn, kabocha (Japanese pumkin), or pumpkin. Split the squash in half scoop out the seeds and place face down on a cookie rack greased with coconut oil. Bake at 350 F for 45 min to 1 hour.
Use a fork to check when it’s soft and cooked all the way through. Pull from the oven and let cool until it can be scooped from the rind without burning your hands.
Scoop the flesh into a large mixing bowl measuring 2 cups. Next stir in your 2tbs of arrowroot powder using a fork to break up all the fibers of the squash till you have a smooth paste. Finally beat your two eggs and stir them in to your batter.
Heat an iron skillet or thick pan with medium heat and coat with coconut oil. These pancakes take longer to cook than traditional pancakes to be patient. It takes about 15 minutes for the first side (if they are burning turn the heat down so you can cook them longer) and 10-15 minutes on the second side. When they’re done use generous amounts of organic butter or coconut oil and add a little salt to taste. Enjoy!