Whole Grain Butternut Squash Pancakes with Sorghum Syrup, Toasted Pecans and Bananas
In a nutshell, I love fancy pants breakfast and I love butternut squash (hello fall....oh boy, you are almost here!). But it wasn't until I bought this little can of Bourbon Vanilla Sorghum syrup on a whim, that the idea for this fabulous pancake breakfast began to take shape. I'd heard of sorghum syrup before but never tasted it....wanted to.
I made these pancakes for our Labor Day breakfast and this recipe is a keeper. Divine.....heavenly.....scrumptious! I absolutely can't wait for an excuse to make them again.
I think I need to write an ode to the butternut squash. It's like your sassy Aunt Sue, a bit pear-shaped and thick-skinned, but once you work to get her to open up, there's this gorgeous, sunny interior. And when she gets all mashed and mushy, she's even more loveable.
I can't wait to make lots of things with butternut squash this fall (keep reading and you'll see how I used the leftover roasted and mashed squash for dinner the next day).
Doesn't this sorghum pour make your mouth water? Any sorghum fans out there? I hear that hot biscuits with sorghum syrup has been a traditional southern breakfast treat for years. Gotta try that!
I kind of had a sneaky feeling I would like it, cause I enjoy molasses and there are some similarities in taste. Earthy, stronger in flavor than honey but sweeter and milder than molasses. It is made from a grain related to millet. Bet you didn't know sorghum is full of anti-oxidants too? Cool.
In case you have trouble finding sorghum in your local market, here's a good resource for finding it:
Ready for the pancake recipe? Here you go!
Whole Wheat Butternut Squash Pancakes
recipe adapted from http://www.eatliverun.com
1/2 cup + 2 tablespoons whole wheat flour
1/2 cup + 2 tablespoons white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
3/4 teaspoon ginger
2 tablespoons turbinado sugar
1 1/4 cups unsweetened almond milk
2 tablespoons melted butter
2/3 cup roasted and mashed butternut squash (or canned) - pumpkin ok to substitute
1 to 1 1/2 bananas, sliced
Big handful of pecan pieces, toasted in 350F oven or dry skillet
In a large bowl, mix together the dry ingredients. In another bowl, combine the eggs, melted butter, milk and squash. Mix well. Add wet to dry and fold together, being careful not to overmix the batter. Let batter rest a few minutes.
Cook pancakes on a medium hot skillet and flip when the pancake has bubbles all over. Serve with sorghum syrup or maple syrup, sliced banana, and toasted walnuts. Oh, and a pat of melty butter is always welcome!
Happily Edible Tip for leftover butternut squash:
How about some Butternut Squash and Kale Quesadillas? First, saute your green kale in a hot skillet with a little bit of coconut oil till wilted. Season it with salt and pepper and remove from skillet. Take some of your leftover, room temperature, mashed squash and smear it all over a whole wheat tortilla. Top with kale. If you like, add a bit of shredded cheese. Fold tortilla in half and press lightly. Heat up a bit of coconut oil (or other preferred oil) in the skillet on medium high heat. Cook tortilla on both sides till golden brown and warmed through.
Hey...one post...two recipes....lucky you!!