Groundbreakers

Local Recipes

Squash Walnut Pancakes (or muffins)

Made as muffins, these can be made ahead and reheated for a quick breakfast. For a leisurely morning, make as pancakes.

Ingredients

  • 2 eggs
  • 1/2 C milk
  • 3/4 C squash puree
  • 1 C whole wheat flour
  • 1 C almond flour
  • 1 tsp cinnamon
  • 1 tsp vanilla or almond extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Method

  1. For muffins, preheat oven to 350oF. Grease or line muffin tins.
  2. Place all ingredients in a blender or food processor and blend until smooth.
  3. Pour into muffin tins, or onto pre-heated griddle if making pancakes.
  4. Bake muffins for 20 mins. Cool briefly before removing from tin. Makes 12 muffins

For sauce:

  • 1 C squash puree
  • 1/2 C chopped walnuts
  • 1/2 C apple cider or apple juice
  • 1/4 C maple syrup
  • 1/8 tsp ground cloves
  • 1 tsp vanilla extract
  1. Place all ingredients for sauce in blender or food processor and mix well, 'till smooth.
  2. Heat gently before serving, pour over pancakes or on cut open muffins.

From Alive Magazine  November 2013