Healthy Spice Pancakes

Breakfast has always been the most important meal of the day for me. If I don’t get something in my belly within a half hour of waking, I turn into a horrid monster! No toast and juice will do. I need something with substance to keep me going all morning with my monkeys. For that reason, there needs to be protein and carbs in my meal. These healthy spice pancakes are one of my favorites.

I love breakfast! It is my favorite meal of the day. Sweet or savory, I like to switch it up every day. I am a die-hard maple syrup fan! I will literally drink it right out of the bottle LOL! And I do have a huge sweet tooth, so it’s no surprise that I will more than likely lean towards something I can lather in syrup. But, I have to admit, pancakes aren’t my favorite. I find them a little too fluffy. There I said it!

I’m also a huge fan of oatmeal. Before I had kids, I ate it EVERY SINGLE morning. I’d switch it up of course. Mixing in raspberries or blueberries one day. Then raisins and cinnamon the next. How about a little apple, walnuts, and cinnamon. Or my favorite pumpkin, maple, and cinnamon.

For all of these reasons, this is why I love these pancakes so much. They are much denser due to the fact that they are made with oats rather than flour. Made with Greek yogurt, in addition to eggs, packs in more protein. And an extra bonus: a serving of fruit! To top it off, they are so healthy, you can eat them every day!

The texture is not that of a pancake. As adults, I find we are more welcoming to different or new textures. Children, on the other hand, might find them too different. But all of my kids have been eating them from birth, so they love them.

Serving my family a nutritious and filling meal is so important. If my kids weren’t homeschooled, this is something I’d be more than happy to send them off to school with their bellies full of. Aside from the maple syrup we put on them, these healthy spice pancakes have no sugar at all.

You can easily make this as a weekday breakfast if you have your ingredients ready. Turning your oats into flour and cooking your squash the night before, would speed things up. The beauty of this recipe is that you can switch out the squash for fresh sugar pumpkin or even canned.

I hope your family loves this recipe as much as we do. It’s something we eat weekly. I make sure we always have butternut squash in the pantry. You could freeze the leftover puree, toss it into your smoothy, or…your mac’ n’ cheese? That’s a recipe for another day. Thanks for taking the time to read. Bon Appetit!