Veggies for breakfast

Through a new friend, I've found a new resourse -- Kitchen Stewardship. I'll probably pull and share more of her advice in the future, but for today, here are some recipes that bring veggies to breakfast!

Happy day.

Squash Pancakes

1 c. cooked, pureed squash*
4-5 eggs**
¼ c. coconut flour OR whole wheat flour OR 1/3 c. sourdough starterOR brown rice flour
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. ginger
¼ tsp. nutmeg
1-2 Tbs. maple syrup
1 tsp. vanilla

Method:

Separate eggs. In one bowl, whip egg whites a few minutes until frothy/foamy.

In a separate bowl, combine yolks with squash, flour, sweetener, vanilla and spices. Fold in egg whites.

Fry slowly in lots of fat in a cast iron skillet over medium-low heat OR on a griddle with a bit of butter at about 300-350F. Watch for the bottoms to begin browning when the edges look dry and flip once. If you find the pancakes are very thin and breaking apart, add a bit more flour or sourdough starter to the batter.

The lazy way: Instead of separating the eggs, just mix everything together willy nilly in one bowl. The pancakes might not have as much height or fluff, but they’re still perfectly fine, especially for a weekday morning! I often use my stick blender to whiz it all together, especially if I have un-pureed squash or sweet potato.

Makes about 20 small pancakes. (I almost always double it!)

One-Bowl Pumpkin Muffins, Healthy Recipe Remake

3/4 cup honey                                    ½ t. cinnamon
2 eggs                                                   ½ t. nutmeg
¼ t. baking powder                          1 2/3 c. whole wheat flour*
1 t. baking soda                                  ½ c. melted butter or coconut oil**
¾ t. salt                                               1/4 c. cold water
½ t. cloves                                          1 c. pumpkin (about half a 15 oz can)
1 Tbs molasses

Baking Change: Only bake muffins for 30 minutes – honey browns faster!