Fluffy, healthy carrot and butternut squash pancakes made with delicious spices. These pancakes are naturally sweetened and packed with yummy mix-ins like fresh ginger, walnuts and chia seeds. Top with yoghurt and a drizzle of maple syrup or honey for a wonderfully cosy breakfast!
Prepare all ingredients ahead to make this recipe even easier to make.
In a glass bowl, a larger one, mix most of the dry/solid ingredients. Flour, grated butternut squash, grated apple, grated carrot, chia seeds, soda bicarbonate, freshly grated ginger, freshly grated nutmeg and cinnamon powder and salt.
In a separate bowl, mix the liquid ingredients (kefir, egg) beat these well until homogenous and mix into the dry ingredients to form the batter.
Pan-cook the pancakes over a medium-fire in a nonstick pan using a little brush of butter, coconut oil or olive oil.
Cook for 3-4 min on each side and use a spatula to turn them over.
When ready, place them on a plate or a tray and serve warm with some jam, homey and/or yoghurt. See above for some great serving ideas and toppings.
Notes
don't forget to add a pinch of salt - that will make such a difference taste-wise;
1 teaspoon here in the UK is smaller compared to the US so reduced the quantity of soda bicarbonate, cinnamon, nutmeg and ginger to approximately half if using the US teaspoon
the butternut squash, as well as the carrot, have to be raw and grated on small holes of the grater (not the smallest but not the biggest) it all depends on your grater style
many times, when I do make these pancakes I add no sugar at all, kids still love them especially as they top them with their favourite sweet toppings. The sugar quantity is not added to the nutrition facts/calories.