Butternut Squash Pancakes

Butternut Squash PancakesIngredients:
1 lb butternut squash
3/4 cup gluten free flour
4 eggs
3 tbsp vanilla
1 tbsp honey
1 tbsp cinnamon
1 tbsp baking soda
1 tbsp baking powder
1/2 tsp salt
coconut oil for cooking
Optional: 2 tbsp amaranth

Puree the squash (pre-cooked) with all of the wet ingredients. Add the dry ingredients and mix well. Cook as you would for regular pancakes and enjoy!

Potato Pancakes


*2 cups potato flakes
*1 1/2 cups water
*2 tbsp gluten free flour
*Black pepper to taste
*Garlic powder to taste
*Sea salt to taste
*Parsley flakes to taste
*Butter (optional)
*Safflower oil
*Greek yogurt

Just in time for the weekend mornings ahead! This is one of our family favorites, and I figured out a way to make it gluten free, easy and relatively healthy! Enjoy!

Place all dry ingredients into mixing bowl and add in water slowly while stirring. Shape mixture into 3″ round patties 3/4″ high. Coat a non-stick skillet or griddle with safflower oil. Place patties in oil and cook until golden brown on each side. Top with plain greek yogurt and serve.