Want a last minute idea for a fun Halloween or fall-themed breakfast or lunch? Try these Spooky Pancakes made orange by Roasted Butternut Squash Purée.
Here are some notes about the recipe:
1. I added frozen blueberries that I thawed in the fridge to make the eyes for a ghost face. I also used them to make speckled yogurt. You can substitute the berries for pomegranate seeds, chocolate chips or raisins.
2. I learned (the hard way) that you should press the cookie cutter onto the “uglier” side of the pancake.
3. Use whatever cookie cutters you like but I’m a fan of this brand. They are bpa-free, dishwasher safe and soft on the top which makes them gentle on toddler hands. Perfect!
4. I think delicious pancakes made into cute shapes is fun but I totally suck at flipping them. For that reason I usually make my pancakes silver dollar sized. It’s much easier for me to manage that way.
5. Wait to flip the pancakes until the mixture starts to bubble. Once the bubbles start, that’s the time to flip the pancakes.
Spooky Pancakes
Ingredients:
- -Additional coconut oil or cooking spray to grease the pan
- –Halloween themed cookie cutters
- -Thawed frozen blueberries for eyes, optional
Dry ingredients:
- -½ cup whole wheat flour
- -1¼ cups all purpose flour
-2 teaspoons baking powder - -1 teaspoon sea salt
-2 tablespoons dark brown sugar
Wet ingredients:
- -¾ cup butternut squash purée
- -1 cup milk plus an extra splash or two.
- -¼ cup plain Greek yogurt
-2 large eggs, beaten
-3 tablespoons unrefined coconut oil, melted
-2 teaspoons vanilla extract
Preparation:
Mix all dry ingredients except the brown sugar in a medium bowl.
Thoroughly whisk all the wet ingredients except the coconut oil in a large bowl.
Mix the sugar into the dry ingredients.
Whisk the melted coconut oil into the wet ingredients.
Grease a large non-stick pan with coconut oil or cooking spray and heat it over medium heat.
Sowly, stir the dry ingredients into the wet ingredients.
Drop around ⅓ cup of the mixture onto the hot, greased pan and flatten it out with the back of a spoon or spatula.
Cook for around 4-5 minutes per side.
Line a cooling rack with a piece of parchment paper.
Transfer pancake(s) to the cooling rack.
When shaping the pancakes with the cookie cutters, transfer pancakes to a plate one at a time and flip them over so the side you want to be the “front” is facing down.
Push down with the cookie cutter using a small sharp knife to cut away extra dough from the pancakes.
Add decorations as desired and serve with Sweet Yummy Yogurt Sauce. Make it “speckled yogurt” by sprinkling thawed blueberries, pomegranate seed or raisins on top.
Use the berries to make eyes for a ghostly banana and create a spooky lunch!
Happy Cooking!
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Tags: all purpose flour, baby and family, breakfast, butternut squash, coconut oil, eggs, Halloween, lunchbox ideas, Meatless Monday, milk, pancakes, Purees For Two, teenytinylunches, Thanksgiving, whole wheat flour, yogurt
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