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Butternut Squash Coffee Pancakes (Grain and Sugar Free)

First, I would like to thank the folks at Wood-Fire Roasted Coffee Company for sending me a generous sample of their Peru Organic Dark Roast. "This freshly roasted, organically grown coffee comes from a cooperative in the highlands of Peru."  - from woodfireroasted.com

This organic dark roast coffee was a great complement to my delicious butternut Squash Paleo pancakes.
We made both regular and iced coffee with milk. With the first sip, we were pleasantly surprised. The coffee was smooth, without any harsh notes or acidic bite. It had all the qualities of a pleasant, mellow brew together with the bold taste of a darker roast. 
We appreciated subtleties and range of flavors including dark chocolate and nuts. It included a note of peach flavor with no lingering after taste. It was smooth, easy to drink and overall a great coffee for the first cup of the day. It was very satisfying and I especially enjoyed it being organic blend. Organic farmers do not use harmful or super-toxic chemicals on their coffee crops.  




After we enjoyed our cup of coffee so much, we decided  why stop at that and we made Paleo coffee pancakes with butternut Squash.





Breakfast is one of the hardest meals to go grain free. Traditional pancakes use all purpose flour which is a big no-no on the Paleo Diet.

In my recipe, I substituted the regular flour for more caveman-friendly alternatives. There is no sugar, but Squash gives it nice sweet flavor. Coffee gives you an extra morning kick and adds to great flavor combination. The only scent better than coffee brewing is the scent of Coffee Pancakes cooking. Enjoy these new breakfast favorites!

Paleo coffee pancakes with butternut Squash

INGREDIENTS:
INSTRUCTIONS:
  1. Heat a pancake griddle over medium heat.
  2. Combine dry ingredients in a bowl.
  3. Whisk together wet ingredients in a small bowl.
  4. Add wet to dry ingredients and stir together.
  5. Add enough coconut oil to the pan to grease the center.
  6. Pour batter in approximately ¼ cupfuls onto pan and spread out into pancake shape (the batter will be a bit thick and need some help to form a circle)
  7. Cook for about 3-4 minutes on the first side, carefully flip and cook for another 1-2 minutes on the second side.
  8. Repeat with remaining batter, adding more butter or coconut oil to the pan as needed

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