Souffle Spice Pancakes
- 1 cup 1 cup 1 cup Acorn Squash, cooked and mashed
- 0.75 cup 0.75 cup 0.75 cup Almond Butter
- 0.333 cup 0.333 cup 0.333 cup Plain Greek Yogurt
- 5 whole 5 whole 5 whole Eggs, separated
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 1 tsp 1 tsp 1 tsp ground Cinnamon
- 1/8 tsp 1/8 tsp 1/8 tsp ground Ginger
- 0.25 tsp 0.25 tsp 0.25 tsp Sea Salt
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Using a sharp knife, carefully cut squash in half and quarters. Grease orange side of squash with coconut oil. Roast for 40-50 minutes, squash should be soft when poked with a fork. Allow to cool before removing squash from their skins and mashing.
- Heat a griddle to medium heat.
- Separate the eggs, putting the whites in one bowl and the yolks in another. Use a hand blender to whip the egg whites until soft, foamy peaks begin to form.
- Add mashed squash, almond butter, kefir, vanilla and spices to bowl with egg yolks. Use a hand blender to blend to a smooth batter. Fold egg whites into the yolk mixture and lightly mix to a form a fluffy batter.
- Melt a pad of butter on griddle and spoon batter onto hot griddle. Slowly cook for about 2-3 minutes, flip, then continue to cook on the other side. Pancakes will be soufflu00e9 like yet should still be cooked thoroughly. Repeat with remaining batter.
- Serve with butter, yogurt, whipped cream, maple syrup and fresh berries.
Any of the orange squashes will work for this recipe, however I recommend Kabocha squash or Japanese Pumpkin.