But oh. You guys. These pancakes are anything but yuck. I didn't want to stop eating them, and now I can't wait to make them again. Guess what else? They're grain free!
Since I'm cutting back on all forms of sugar right now, I have to limit the sweeter squashes like butternut and acorn. Spaghetti squash has fewer natural sugars, so I have been experimenting with ways to use this incredible vegetable. If you haven't cooked a spaghetti squash before, you must try it! It's so fun to pull the baked squash out of the oven and scoop out the "pasta" from the inside. You can make all kinds of great mock pasta dishes with it, but currently, I'm loving using it for breakfast!
Wondering how to get from this yellow "pasta" to these soft and cinnamony pancakes?
Put the squash, egg, ground flax seeds, ground sunflower seeds (I ground them in my coffee grinder), cinnamon, vanilla extract (I used powder), stevia and sea salt into a bowl...
Then mix it altogether until it looks like pancake batter (it will have thickness/texture from the squash, but you want it to be liquidy enough to pour it onto the pan)...
I ate them with coconut oil melted on top and more cinnamon sprinkled over that. It was delish (I love me some coconut oil!), but I bet almond butter or chocolate sauce would be amazing on these.
Anyone have any good (sugar/dairy free) ideas for topping off these pancakes?