Squash Cakes

I have been on a mission lately to find a few nutrient dense, easy, quick breakfasts for my girls during the school week.  My oldest daughter Ayla is happy with scrambled eggs and sautéed greens.  However, my youngest daughter, Haley isn't as easy to please.  She is happy to eat cereal and rice cakes, both with minimal nutritional value.  Eggs are packed with nutrients so I have been trying to figure out ways to sneak them into her breakfasts.

Larry and I were watching a documentary, "The Magic Pill," where Pete Evans shared his squash, almond butter, egg pancakes.   I baked a butternut squash that night eager to try to make a batch.  The next morning, I came down to Larry in the kitchen whipping up Pete Evans inspired Squash Cakes.  They were a hit with a little maple syrup drizzled on top.  Definitely another nutrient dense breakfast favorite!

Ingredients:
1 cup pureed butternut squash
4 eggs
1/4 cup almond butter (or your favorite nut butter)

Instructions:
1.  Preheat the oven to 400.
2.  Cut a butternut squash in half length-wise.  Scoop out the seeds and place flat side down in a baking dish with a lid.
3.  Cook for about one hour or until you can easily poke with a fork.  Time will vary depending on size.
4.  Measure one cup of cooked squash.
5.  Put all the ingredients in a blender and mix until smooth.
6.  Grease a griddle with coconut oil.
7. Once the griddle is heated pour 1/4 cup of the batter onto the griddle forming pancakes.
8.  Flip once the batter starts to bubble.  About 2 to 3 minutes on each side.
9.  Serve with pure maple syrup.
Enjoy!