Carrot and Butternut Squash Pancakes

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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!

8
210 grams spelt flour (7.41 oz)
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
Nutritions

Calories
15419

Sodium
5525mg
230% DV

Fat
75g
115% DV

Protein
327g
654% DV

Carbs
3317g
1128% DV

Fiber
254g
1016% DV

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Our mom has been making this 3 Ingredient M&M Fudge for as long as I can remember. It was at every holiday party, super bowl party, and often made during the summer because it doesn’t heat up your kitchen like baking usually does. Do you ever have those days where all you need is just ...

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