Spiced Squash Pancakes

These moist, deep orange cakes are a breakfast treat, and if you like breakfast for dinner, these would be perfect candidates. Walnuts and maple syrup add crunchy sweetness.

Ingredients

Syrup

• 1/2 cup walnut pieces
• 1/2 cup maple syrup

Pancakes

• 1 cup whole wheat pastry flour
• 1/2 cup unbleached flour
• 4 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup squash puree of your choice* (prepared in advance)
• 1 cup 1% low-fat milk
• 2 tablespoons vegetable oil
• 2 large eggs
• Vegetable oil spray

Preparation

1. In a 1 quart pot, combine the walnuts and maple syrup, and heat over low heat while you make the cakes. Makes 3/4 cup.
2. Preheat the oven to 200 F to hold the finished pancakes, if desired.
3. In a large bowl, combine the whole wheat pastry flour, unbleached flour, sugar, baking powder, and salt. In a medium bowl, whisk the squash, milk, oil and egg. Stir the squash mixture into the flour mixture just until all the flour is moistened, don't over-stir.
4. Pre-heat griddle or large non-stick skillets, over high heat. Spray with vegetable oil spray just before adding the batter. Use 1/4 cup measure to scoop the batter onto the hot griddle, spreading it out to a 4 inch round with the bottom of the cup. When the batter starts to bubble, turn down the heat to medium. When the edges of the cakes look dry and cooked and the pancake is covered with holes, about 3 minutes, flip the cakes. Cook for a minute or two on the second side, it will not take as long. Flip again and cook for a couple of minutes. Transfer the finished pancakes to a heat safe platter and put in the oven as you finish cooking the rest of the batter.
5. Serve 3 cakes per plate, topped with a tablespoon of syrup per cake.

* Squash Puree

1. Preheat the oven to 400 F.
2. Using your favorite winter squash (such as butternut, acorn, pumpkin, delicata), halve the squash, scoop out the seeds, and place it cut side down on an oiled sheet pan.
3. Roast at 400 F until tender when pierced with a paring knife.
4. With a metal spoon, scrape out the cooked flesh and puree in a blender or food processor or mash with a potato masher until smooth.

Authored by Robin Asbell. Reprinted with permission by strongertogether.coop

Pineapple Green Smoothie

Ingredients

• 1/2 cup milk
• 1/2 cup plain Greek yogurt
• 4 cups spinach leaves, washed
• 1 cup pineapple chunks, drained
• 1 medium frozen banana, sliced

Preparation

Place ingredients in a blender in the following order: milk, yogurt, spinach, pineapple and banana, and secure the lid. Blend on high until smooth. Pour into glasses and serve immediately.

Serving Suggestion

For a thicker smoothie, use frozen pineapple chunks as well as the sliced, frozen banana. Make your own frozen fruit for smoothies by cutting up fresh pineapple and bananas and freezing the pieces on a baking sheet; then transfer to a zip-close bag for storage. Drained canned pineapple freezes just as well as fresh.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Fair Trade Chocolate Chip Banana Pancakes

Ingredients 

• 1 ½ c. flour
• 1 Tbsp. sugar
• 2 tsp. baking powder
• ½ tsp. cinnamon
• 1 ¼ c. milk
• ½ c. Equal Exchange bananas, mashed (check your local food co-op!)
• 1 egg, lightly beaten
• 1 tsp. vanilla
• ½ c. Equal Exchange Chocolate Chips

Preparation 

1. Combine flour, sugar, baking powder and cinnamon in a large bowl.
2. Mix milk, banana, egg and vanilla until well combined. Stir into the bowl of dry ingredients.
3. Fold in ¼ cup of the chocolate chips.
4. Spray your griddle with cooking oil and place over medium heat.
5. Pour batter onto the griddle into the pancake size you desire. Make a stack of small ones, or a few extra large pancakes!
6. Cook for about 2 minute, or until the tops begin to bubble. Then, flip the pancake and cook for another minute or until golden.
7. Work your way through the batter, reapplying cooking spray as needed.
8. Top your pancakes with more chocolate chips and serve.

Reprinted from Equal Exchange