Easy going mornings are few and far between. As a working mom with two young kids anything I can do to tip the morning scales in my favor helps. Especially right now as we have recently moved and I have a longer morning commute to tackle. One thing that really helps is having a healthy, quick, and delicious breakfast for my kids to help power them through their day. I try to switch things up from time to time but the tried and true favorite is my homemade freezer pancakes. I serve them up with real maple syrup and fresh berries. A perfect well rounded breakfast. Little do my kids know that their pancakes have a secret ingredient in them…a mix of squash, sweet potato, and pumpkin.
When I first started making these I used homemade roasted sweet potato, but who has time for that anymore. Then I started using canned pumpkin and they turned out awesome. I still use canned pumpkin on occasion but most of the time I use a couple pouches of organic baby food. More specifically the squash, sweet potato and pumpkin blend (you can get them here) .
Butternut squash is super good for you. It is loaded with vitamin A, and is also a good source of fiber, potassium, and magnesium. We can all use more magnesium in our lives, but I will save that for another post. Vitamin A is a fat soluble vitamin so the coconut oil in these pancakes helps your body absorb it more efficiently. Vitamin A is great for healthy vision, neurological function, healthy skin, and is a powerful antioxidant. Vitamin A helps build strong bones and supports a strong immune system.
Pumpkin has many of the same benefits as butternut squash. It is a very nutrient dense food and one that tastes great. Pumpkin also contains vitamin A, along with vitamin C, vitamin E, magnesium, and potassium.
Sweet potato also has many similar health benefits of squash and pumpkin. It contains vitamin A, potassium, and fiber as well as beta carotene and choline. Anyway, the point is this stuff is good for you. The kids don’t even know their pancakes are little health powerhouses! I also add the pouches to their mac and cheese; you can read all about that recipe here.
I normally make a batch on Sunday mornings and they last throughout the week. I let them cool on a cooling rack and then put them on a cookie sheet in between layers of parchment. Pop the cookie sheet in the freezer for a couple hours and then put them all together in a large Ziploc freezer bag. This keeps them from sticking together. All it takes weekday mornings is to pop a couple in the toaster oven on light toast and BAM! Breakfast is served. Throw some chopped berries on the side and you have a well-rounded, immune boosting, power you through the day breakfast.
*Update – I have started adding a tablespoon of organic ground flax to add the benefits of Omega-3!
1 cup organic all-purpose flour
1 cup organic sprouted wheat flour
4 teaspoons aluminum free baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon organic ground flax seed
2 tablespoons organic brown sugar
2 cups grass fed whole milk or almond milk
2 pastured eggs
4 teaspoons melted coconut oil
A splash of vanilla (optional)
1 pouch organic baby food – sweet potato, squash, and pumpkin blend
Butter or coconut oil (for the pan)
*I try to use organic ingredients whenever possible. You do what you want.
Mix all the dry ingredients in a large bowl until well incorporated. Then mix the remaining ingredients in a separate bowl until smooth. Next pour the wet ingredients into the bowl with the dry ingredients and stir until combined.
I normally only butter the pan for the first round of pancakes, after that they don’t stick. My kids like their pancakes a bit on the smaller size so I use a ¼ cup measuring cup to pour the batter into the pan but do whatever works for you. Flip the pancakes once the tops start to bubble and then cook on the other side until golden brown.
This spatula honestly has taken my pancake flipping skills to the next level. Without it, I am nothing. Pick one up for yourself here and make pancake messes a thing of the past.
If planning on freezing them, place them on a cooling rack as they come off the pan. Put a piece of parchment paper on a cookie sheet and put a single layer of pancakes down. Put a piece of parchment paper on top of the pancakes and continue to layer like this until you have them all.
I normally get about 2 and a half layers out of this batch. Place the cookie sheet in your freezer for at least 2 hours. Once the pancakes are frozen you can take them off the cookie sheet and place them all together in a freezer bag. Keep them in the freezer and enjoy them all week long!
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