Butternut Squash Pancakes

I wanted to mix it up one weekend morning for breakfast so I took a combination of Zucchini Pancakes and Coach Crystal Nelson's Butternut Squash hashbrowns and made my very own Butternut Squash pancakes.

Ingredients:
1 cup of butternut squash
2 eggs
2 tsp coconut flour
Salt & pepper

Directions: I peeled the butternut squash with a potato peeler. Sliced it in pieces small enough to fit in a food processor and used the shredding part of the food processor to thinly slice the butternut squash. DO NOT food process or it is one big mush. You will have plenty left over to use throughout the week for other meals. Mix all ingredients together. Pour in a skillet greased with coconut oil or ghee and BAM-- yummy pancakes. I paired mine with bacon or chicken sausage.

Zucchini Pancakes

One of Relentless Boot Camps new up and coming coaches, Jessica Clark, tweeted about Zucchini pancakes. After reading the simple ingredients and directions I knew I wanted to try them.

All that is needed is coconut flour, eggs, zucchini, salt, and pepper. View the complete recipe HERE. I did not have enough zucchini so I also included eggplant.

WARNING: I bought a food processor on Thursday to make this recipe and had a few hiccups. There is clearly a difference between using the shredding disc vs. pulsing the food. The zucchini and eggplant were "processed" a bit too much and became runny; however, the final product still tasted great. It just did not look as fabulous as the Balanced Bites picture.

I paired my Zucchini pancakes with chicken sausage. YUMO!

I am trying the sweet potato pancakes tomorrow morning before the LIVESTRONG Austin Half Marathon. The Paleo way to "carb load."