Carrot and Butternut Squash Pancakes
Fluffy, healthy carrot and butternut squash pancakes made with delicious spices. These pancakes are naturally sweetened and packed with yummy mix-ins like fresh ginger, walnuts and chia seeds. Top with yoghurt and a drizzle of maple syrup or honey for a wonderfully cosy breakfast!
150 ml kefir (5.07 fl oz)
60 grams carrot (2.12 oz) grated on small grater
60 grams butternut squash (2.12 oz) finely grated
60 grams apple (2.12 oz) finely grated
50 grams walnuts (1.76 oz) toasted and chopped
3 tablespoons chia seeds
1 med egg
1 teaspoon vanilla
1 teaspoon soda bicarbonate 1/2 US teaspoon
1 tablespoon cider vinegar
1 teaspoon fresh ginger freshly grated
1/4 teaspoon nutmeg
1 teaspoon cinnamon powder
1 pinch salt kosher or pink Himalayan salt
1 tablespoon olive oil butter or coconut oil
1. Prepare all ingredients ahead to make this recipe even easier to make.
2. In a glass bowl, a larger one, mix most of the dry/solid ingredients. Flour, grated butternut squash, grated apple, grated...
See the full directions on my site