Whole Wheat Butternut Squash Pancakes


1-¼ cup Whole Wheat Flour
1-½ teaspoon Baking Powder
½ teaspoons Baking Soda
½ teaspoons Salt
1-½ teaspoon Cinnamon
½ teaspoons Ground Nutmeg
1 teaspoon Ground Ginger
2 whole Eggs
2 Tablespoons Butter, Melted
1 cup Milk
⅔ cups Butternut Squash Puree

Preparation Instructions

In a large bowl, mix together the dry ingredients. In another bowl, combine the egg, melted butter, milk and squash. Mix well. Add wet ingredients to the dry and fold together, being careful not to over-mix the batter. Let the batter rest five minutes. Cook on a medium hot skillet and flip when the pancake has bubbles all over. Serve with warm maple syrup, banana, walnuts and…bacon.

Tip: How to Prep Cooking Greens

Prepping your greens can seem like a chore if you don't have a good system. Try this method for kale, collards, Swiss chard, spinach (if you're afraid of the stems), etc. and you'll find that it's easy eating greens! We even have a great little video demonstration.Read more


We are very happy to have our products included in shares through Fair Shares.  The folks at Fair Shares have set-up a great distribution schedule that works with smaller scale local farmers taking into account weekly and seasonal limitations in harvesting. The staff at Fair Shares are easy to work with, being both friendly and professional.  They have been very straightforward about their needs and those that the share members represent. We look forward to growing with Fair Shares!

Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs