Squash and Banana Pancakes
Chef Laura Brown
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 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.