First and foremost, I have to tell you that this recipe I’m sharing is NOT my own brain child. It comes from a recipe a man gave in a documentary called, “The Magic Pill” on Netflix when he’s sharing about his daughter healing through food. I highly recommend watching it if you’re into non-fear based docs that open your mind to different ways of doing nutrition and healing.
Now that we can give the credit where it’s due, I’m gonna go ahead and share how much WE love these pancakes as well! High healthy fats, protein & fiber are ALWAYS friends in our house and they should be in your home too. Specifically at breakfast, Elijah and I need the healthy fats and protein for our brain functioning for the day. As always, I want this recipe page to be simple and straight to the point but I WILL have a full blog post coming soon announcing the launch of something I’ve been working super hard on to bring affordable health coaching and all the advice, education, LIVE cooking sessions and more to help you on your journey! (Sign up to receive emails on the announcements of the launch! Comment below this post to get in on the Pre-Launch with a special discount!) Many of us never truly think about our kids diets until we HAVE to whether we’ve been given a diagnosis or a Doctor report saying we MUST do something different. I was beyond grateful for my education at the Dr. Sears Wellness Institute for affirming with scientific and evidence based nutritional information for ALL people which was what I already was discovering in our home and through my own research. From infant to elderly, I get to help with eating and nutrition. It is the BEST!!
I digress….. Elijah’s mood and behavior changes drastically depending upon his diet. It’s such a song and dance with letting him make his choices to learn how foods make him feel and then also having to put my foot down because he’s just too young to say NO to what’s going to make him upset in his body and brain. These pancakes are a GREAT way that I get real food in his body to benefit his brain and he loves them! Let’s get to the recipe now, shall we!?
INGREDIENTS:
*1 cup Roasted Butternut Squash (I will make this ahead in batches to keep in the fridge for 3-5 days and use as needed)
*1/2 cup Almond Butter
*4 Eggs
(OPTIONAL: 1/4 tsp Cinnamon + splash of Vanilla)
Blend together and cook about a minute per side. Watch for little bubbles and you should only have to flip once!
We serve them with this amazing sugar free syrup by ChocZero!
Here’s what I use to make my pancakes!
This section does contain affiliate links where if you purchase through them, it doesn’t change the cost for you but I do receive a small commission for it. This helps support the cost of making the blog but no pressure to you, friends!