A GIANT stack of pancakes is about the only thing that could save this Monday. Actually, scratch that… there are a few things that could save this Monday:
Option 1: A tropical vacation with lots of cocktails, 90 degree weather, a beach or pristine pool, and a stack of non-work-related books.
Option 2: A day spent under the warm covers of my Tempur-Pedic bed catching up on Parenthood, bad reality television, and HGTV shows. And endless cups of coffee.
Option 3: A huge Thanksgiving dinner and the all-day eating fest that goes along with it.
OK, or a giant stack of pancakes. Which frankly, is the most realistic of the above options, considering I don’t have any plane tickets, my work would look down upon me staying in bed all day, and Thanksgiving is still 3+ weeks away and my office kitchen doesn’t exactly house the resources I’d need to make a turkey dinner. Then again, pancakes would be tough, too. Blerg. Monday.
Luckily, I had a fabulous weekend and was able to fit in plenty of pancakes and other glorious breakfast foods. Including these pancakes that were made with a couple different grains and the ever so seasonal butternut squash. Plus, cranberries in the syrup. Because I am in full-on fall mode over here in freezing cold Boston (but seriously… it snowed yesterday). I made these pancakes in collaboration with the Grain Foods Foundation. Their website is GrainsForYourBrain.org, which I think it basically the best URL ever. Plus, the website has TONS of great recipes and information about how grains can benefit your brain health.
Butternut Squash Whole Wheat Pancakes with Cranberry Syrup (serves 4):
Print this recipe!
- ½ C old fashioned oats
- ½ C all-purpose flour
- ¾ C whole wheat flour
- 1 ½ t baking powder
- 1 t baking soda
- 2 T sugar
- ½ t cinnamon
- ¼ t salt
- 1 ½ C buttermilk
- ½ C squash puree
- 1 egg
- ½ C cranberries
- ½ C maple syrup
Put oats in a food processor.
And process until finely ground.
In a large bowl, whisk together ground oats, all-purpose flour, whole wheat flour, baking powder, baking soda, sugar, cinnamon, and salt.
Then, in a medium bowl, combine buttermilk, squash puree, and the egg. Whisk until well-combined.
Fold the wet mixture into the dry mixture and stir until just combined, taking care not to over-mix.
Now, on a lightly buttered skillet or griddle, pour about ¼ C of pancake batter.
Cook for 2-3 minutes, before flipping to cook another 2 minutes.
As pancakes are done, keep them warm in a lightly heated oven.
For the syrup, place the cranberries and maple syrup into a medium saucepan and cook over medium heat until the cranberries begin popping.
Continue to simmer to let syrup thicken.
Then move to a separate bowl and cool.
It’s totally necessary to serve these by the stack-full. And to drizzle (fine… POUR) plenty of cranberry maple syrup over the top.
Bonus points if you stay in bed to eat these. Or find a way to whip them up at your office and sit at your desk and dig in during your morning meetings.
I’ve probably said this about pancakes before, but these really were the absolute best pancakes I’ve made to date. The squash made them super moist. Honestly, some people think whole grains make pancakes and baked goods dry, but I think that’s totally false. Not only do they keep you full longer, but they add more sustenance to the typical pancake.
Also, could I please drown in this syrup? If you’re going to pick a way to die, that wouldn’t be too bad of one. Then again, I’d rather live forever so I could eat this a million more times.
Even my alleged squash-hating husband loved these. But for real, if you’re a squash hater, too, remember that it’s really, really similar to pumpkin. Especially when put into pancakes.
Between the squash, the oats, the whole wheat flour, and the cranberries, I’m pretty sure this is an amazingly healthy way to start your day. These would be pretty perfect for enjoying on Thanksgiving morning before you dig into all that other good stuff later in the day. The grains would help keep you nice and full as you work to prepare your turkey and bake your pies.
Then again, they’d also be perfect on a freezing cold Monday morning. Or a hot one. If you’re lucky enough to be in some sort of tropical location. make these before you go out to hit the beach. I won’t be jealous. Nope, not at all.
What’s your favorite grain to add to pancakes?
Full disclosure: I was compensated to write this post for the Grain Foods Foundation, but as always, all opinions are 100% my own!