Butternut Pancakes

These pancakes are delicious and just the right amount of sweet. They’re also a fantastic way to sneak in some healing foods. Butternut squash and zucchini are the star ingredients, each bringing its own unique healing properties. Enjoy these pancakes for breakfast, lunch, or dinner. Double, triple, or quadruple the recipe if you are serving these pancakes to your family.

Butternut squash is a fruit that’s loaded with nutrients that our livers can easily store. It’s also high in carotenoids that protect liver cells from damage. The glucose in winter squash such as butternut can stabilize the liver, allowing blood sugar to stabilize overall in the body.

Zucchini is soothing to the intestinal tract walls, pushing out pathogens such as bacteria and fungus, allowing for better absorption of nutrients that can be sent up to the liver. Zucchini is a beneficial gallbladder food, containing phytochemicals that actually reduce gallbladder inflammation.

Butternut Pancakes 

Ingredients:

• 1 cup diced peeled, deseeded, and diced butternut or 1/2 cup pureed butternut
• 1/4 cup water
• 2 tbsp maple syrup, more to serve
• 1/4 cup cassava flour, more if needed
• 2 1/2 tbsp arrowroot
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/4 cup grated zucchini (optional)

Directions:

Add a couple of inches of water to a steamer or medium-sized pot and place a steaming basket in it. Add the diced butternut, cover and cook for 10-15 minutes until tender when pierced with a fork. Remove from heat and let cool for 5 minutes.

Place the cooked butternut in a blender and blend until very smooth. Measure out 1/2 cup of the butternut puree and add it to a medium-sized mixing bowl. Add the water and maple syrup to the mixing bowl and whisk until uniform.

Combine the cassava flour, arrowroot, cinnamon, and baking powder in another bowl and stir until evenly mixed. Add to the wet ingredients and whisk until uniform. The batter should be thick but pourable. Stir in the grated zucchini. 

Place a non-stick ceramic skillet on medium-low heat. Scoop the batter onto the skillet, using a tablespoon or two for each pancake. Cook for 4-5 minutes on one side, until browned on the bottom and starting to firm up on the top. Gently flip the pancakes, then continue cooking for another 1-2 minutes. Serve pancakes immediately with a drizzle of maple syrup. 

For more delicious healing recipes, check out the NY Times best-selling book Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune

This item posted: 08-Oct-2020