24 Pancakes or 8 Belgium Waffles
Pumpkin is a winter squash that is packed with nutrition. It is a powerful antioxidant and anti-inflammatory, yet very low in calories. These squash also contain alpha-carotene, beta-carotene, lutein, zeaxanthin & beta-cryptoxanthin as well as many other beneficial nutrients.

Many times we are prone to grow pumpkins for decorations, pumpkin pies and a few loaves. This is a huge mistake. Freeze many cartons of puree and use them regularly when preparing your daily menus through the year.

Pumpkin puree as well as any other winter squash can be added to soups, gravies, sauces, stews, in baking, but as well in foods like the following pancakes & waffles!

The following recipe is another favorite of ours. We enjoyed these at noon today with 3 cups of blueberries cooked and thickened with a mixture of 3 tablespoons of cornstarch, a few tablespoons of lemon juice, 2 packages of stevia and 1/2 cup of water. They are great with thickened strawberries as well.

Mix the following dry ingredients in one bowl:
2 1/2 cups spelt flour
1 cup oatmeal
1 tablespoon baking powder
1 teaspoon baking soda
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon all spice

Blend together the following wet ingredients:
1 1/2 cups pumpkin puree (or other winter squash)
1 1/2 cups plain yogurt (or kefir)
1/4 cup avocado oil
1 tablespoon honey* or 1 package stevia
2 eggs
Add the dry to the wet and mix well. Spoon into a medium heat fry pan or a heated waffle iron.
Brown pancakes one side; flip and brown the other side.
*Honey – When using honey, bake at a lower heat as the honey causes them to brown quickly. Enjoy!

Thanksgiving Blessings . . . Winnie!