Butternut Squash Pancakes

Makes: 12 pancakes
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes (per batch on your griddle)
Total Time: dependent upon size of griddle

• 3 cups roasted butternut squash, mashed
• 1/4 cup & 2 tbsp. garbanzo bean flour (*see note)
• 3 tbsp. almond milk
• 2 flax eggs (2 tbsp. flax + 6 tbsp. water)
• spices of choice (I went savory with basil, oregano, garlic, and pepper)

Directions: In a small bowl, mix your 2 tbsp. flax and 6 tbsp. water to make two flax eggs. Stir and set aside for ~5 minutes or until the flax has reached a “gel-like” consistency. In a large mixing bowl, combine the butternut squash, garbanzo bean flour, almond milk, spices, and flax eggs (when they have “set”). Heat a griddle over medium high heat and spray with cooking spray or drizzle with olive oil. Once the griddle is heated, scoop 1/4 cup portions of the butternut squash batter onto the griddle. Cook for 3 minutes on one side, flip, and cook for an additional 2-3 minutes on the other. Enjoy!

*note: garbanzo bean flour is what I had on hand, but I am sure any other kind of flour would work in this recipe.