– gluten free flour mix – baking powder – cinnamon – cardamom – ginger –vanilla extract – apple cider vinegar – maple syrup – eggs – 15 ounce can butternut squash puree or 1 cup fresh butternut squash, cooked and seeds and skin removed – pink Himalayan salt – almond milk or coconut milk
Heat a pan. – In a large bowl combine the gluten free flour, baking powder, cinnamon, cardamom and ginger and mix well. In a blender or food processor add the milk, vinegar, maple syrup, vanilla extract, eggs and canned or home cooked butternut squash. Blend for about 10 seconds to combine then add the wet ingredients to the dry ingredients. Let the batter set for about 5 minutes before cooking.
– Spray your skillet with cooking spray. Using a ¼ cup measuring cup, scoop pancake mixture onto stove top and spread into a circle. The batter will be very thick so pat it down with the back of the measuring cup to thin it out on the skillet. After about 3-5 minutes when your pancakes begin to set on top flip it and cook the bottom until it is golden brown (about 3 minutes).