Nutty Butternut Squash Pancakes With Baked Apples

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Parade Magazine
Nutrition per serving    (USDA % daily values)
Uploaded by: Parade Magazine Magazine


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Ingredients for 4 servings

3 to 4 firm apples, your favorite variety, cored and quartered, sliced ¼” thick

1½ tsp ground cinnamon

½ tsp ground cloves

¼ tsp ground nutmeg

Sea salt; as needed

¼ cup olive or coconut oil, more as needed

1¾ cups all-purpose, unbleached white flour

¼ cup coconut flour*

2 tsp baking powder

1 tsp baking soda

2 tsp flax seeds, optional

1 tsp chia seeds, optional

1 cup chopped toasted nuts (a mix of pecans, sunflower seeds, walnuts, and/or almonds), plus more for garnish

1 Tbsp white or coconut palm sugar

1 cup pureed butternut squash (alternatively use any winter squash or sweet potatoes)**

1½-2 cups whole organic milk, more as needed if thinner pancakes are preferred

2 eggs

1 tsp vanilla extract

Toasted nuts and maple syrup, for garnish

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