Squash and Banana Pancakes

Chef Laura Brown

Ingredients:

2 c flour (I usually use half oat and half whole wheat)

2 tsp baking powder 

1/2 c pureed squash (Shokichi Shiro is a good one for this as it is small, or cook a larger squash and puree it and freeze in ice cube trays or small containers for use all winter)

1 mashed banana

3/4 c milk 

3/4 c yogurt or kefir 

2 eggs 

2 T flax seeds 

1/2 tsp cinnamon

1/4 tsp ginger

Mix the dry ingredients, then the wet, then combine together.

Cook pancakes on a skillet in avocado or coconut oil.

Pancakes freeze well for later, especially if they are frozen flat on a cooking sheet first and then put in a container because otherwise they freeze together.