Who wants squash for breakfast?
Wow! You've got some special kids there! For all the other parents and kids out there.....
I know we said we're not always looking for ways to hide healthy foods within average foods, but when the opportunity presents itself - as it does so often with squash - it's just so hard to ignore.
These were yummy and filling. The cornmeal gave the cakes a little extra weight, which is nice when you're trying to start your day out right.
Yellow Squash and Cornmeal Pancakes
3/4 Cup All-Purpose Flour (or Oat)
1-1/4 Cups Yellow Cornmeal
2-1/2 Teaspoons Baking Powder
One Tablespoon Sugar
3/4 Teaspoon Salt
One Cup Milk
2 Tablespoons Oil ( We love coconut)
* One Medium Sized Yellow Squash, grated
In a medium bowl, combine flour, baking powder, sugar, cornmeal, and salt. In a small bowl, beat the egg, milk, oil, and squash. Pour the wet ingredients in with the dry and stir lightly until just barely moist.
Bake these cakes over low to medium heat and then serve with butter and maple syrup.
* Squash Note: I find the quickest and easiest way to grate the squash is by using a Microplane grater - only the greatest kitchen utensil EVER! Just cut the ends off the squash and start grating...peel and all!