The other HEAB experiment

So, you remember when I baked that butternut squash and vowed to use it in yet another HEAB inspired creation? Well, I had the chance to make it but just haven’t had the chance to post about it. The recipe is called Kabocha Squash Pancakes.

Ingredients:

• 1/2 cup old fashioned oats pulsed in food processor or blended until oat flour consistency
• 1/4 tsp baking soda
• 1/4 tsp Celtic sea salt
• Generous sprinkle of pumpkin pie spice
• 1/8 cup NuNaturals Stevia Baking Blend (or sweetener of choice)
• 1/2 cup rice milk (or non-dairy milk of choice)
• 1 egg + 1 egg white (for vegan version, sub 2 TBSP ground flax seed mixed with 1/4 cup water)
• 1 tsp vanilla
• 1 cup cooked pureed kabocha squash (can sub any winter squash or sweet potato – I used butternut)

Directions:

• Stir dry ingredients together and set aside.
• Whisk together the wet ingredients and stir in cooked squash.

• Combine wet and dry ingredients.

• Fry pancakes in skillet with oil of choice. (I prefer real butter).

My batter came out really tin and watery, so I had a hard time with the cakes cooking all the way through. After several minutes of patience and numerous flipping, here’s what I got…

One topped with pumpkin butter, semi-sweet chocolate chips, and whole foods chocolate peanut butter

I think I need to work with this one a little before trying it again. Nonetheless, I did enjoy eating them and they went down in my recipe book. What a long week I’ve had dabbling with a strict diet that I just could not see eye to eye with so I got off of it and couldn’t be happier. Jon is taking me to Zen Hot Yoga this weekend to sign me up for a year of unlimited yoga, YAY! He knows how badly I’ve been wanting, and needing, my yoga in my life… plus, my birthday’s coming up on Tuesday and I think that may play a part as well .

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