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LIGHT & FLUFFY PANCAKES w/ HONEY LEMON SYRUP
These are not your typical zucchini/squash pancake. You can not even taste the squash in the end product. Give them a try...you will be surprised at how light and delicious they are!!!
1 cup cooked squashed, pureed *see note below
1 cup almond butter or other nut butter
1/2 tsp salt
1 Tbsp cinnamon
Dash of spices (cloves, nutmeg or pumpkin pie spice)
1/4 cup honey
1/2 lemon, juiced
pure vanilla extract
~ Separate the eggs, putting whites in 1 bowl and yokes in another
~ Add remaining pancake ingredients to the yolks and mix together
~ Beat egg whites until soft peaks form, then fold into the yolk mixture
~ Cook on a lightly greased skillet on medium-low to low heat (these should cook
slowly...watch they don't burn)
~ Combine ingredients in saucepan and warm until honey is soft enough to stir in
* Either zucchini or yellow squash works well in this recipe. Cut into slices and cook till
tender. Drain and put cooked squash into a food processor and process until pureed.
* Another topping option: unrefined coconut oil and pure maple syrup whisk together
taste great with these also in place of the lemon-honey syrup
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Before Chiropractic I was suffering from chronic back pain, foot pain, and sciatica. Dr. Kris's adjustments have me feeling great with all over pain relief and a healthier body.
Michelle Buttry -
New Paris, PA