Week 20- Summer CSA conclusion

Trying to decide what to do with your winter squash and pumpkins? Look no further. Once the squash is cooked, these are super simple and quick to make. We used a giant Blue Hubbard squash, topped them with fresh local honey, and couldn’t stop raving about them!
Punkin’ Pancakes
    • 1 c. cooked, pureed squash*
    • 4-5 eggs**
    • 2 Tbs. coconut flour OR 1/4 c. whole wheat flour OR almond flour OR 1/3 c. sourdough starter OR brown rice flour
    • ½ tsp. cinnamon
    • ¼ tsp. cloves
    • ¼ tsp. ginger
    • ¼ tsp. nutmeg
    • 1/2 tsp. salt
    • 1-2 Tbs. maple syrup (optional)
    • 1 tsp. vanilla (optional)
  1. Separate eggs. In one bowl, whip egg whites a few minutes until frothy/foamy.
  2. In a separate bowl, combine yolks with squash, flour, sweetener, vanilla and spices. Fold in egg whites.
  3. Fry slowly in lots of fat in a cast iron skillet over medium-low heat OR on a griddle with a bit of butter at about 300-350F. Watch for the bottoms to begin browning when the edges look dry and flip once. If you find the pancakes are very thin and breaking apart, add a bit more flour or sourdough starter to the batter.
  4. The lazy way: Instead of separating the eggs, just mix everything together willy nilly in one bowl. The pancakes might not have as much height or fluff, but they’re still perfectly fine, especially for a weekday morning! I often use my stick blender to whiz it all together, especially if I have un-pureed squash or sweet potato.

*I recommend a sweeter squash like buttercup for these pancakes, and butternut works very well also. Cooked sweet potatoes or pumpkin puree, even from a can, is also delicious and still gets excellent super food veggie nutrition into your breakfast.

**Note on eggs: The recipe works with either 4 or 5 eggs, which you may choose depending on how large your eggs are or how many you have on hand. What kind of eggs should I use?

Read more at http://www.kitchenstewardship.com/recipes/orange-vegetable-pancakes/#kuFVeucWCVijjM0w.99

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