Pumpkin Pie Pancakes
Breakfast ideas, holidays
INGREDIENTS 1 cup roasted pie pumpkin flesh* 1 cup sprouted whole spelt flour (or oat flour if you want gluten free) 3/4 (1/2-1) cup nut milk 3 eggs 1T melted…
This is one of three meals I put together to help people create budget friendly meals! Each one in the series costs less than $3 per serving, and the recipe cooks a batch of 5 servings so you can use them through the week or for one large meal!
This is a great meal for breakfast, lunch or dinner. You can cook the whole meal ahead and eat it cold or heat each portion, or even cook the eggs fresh each time. The eggs can also be hard or soft boiled to prep them ahead of time too.
Substitutions: The cheese and ketchup can be subbed for organic beef hotdogs to get a dairy and fully sugar free meal bringing the cost up by about 50c per portion. The kale can be substituted for any dark green or fresh greens on the side if you prefer! For an egg free version I would add fats in with some avocados in place of the eggs and add the organic beef hot dogs or other meat.
INGREDIENTS:
10-12 cage free eggs $3.49
4lbs Potatoes $4.49
½ bottle ketchup $0.99
Onion (didn’t end up using!)
2 cloves garlic
10oz Organic Kale $2.49
Optional: Half block grass fed cheese $2
Butternut squash $1.79
Salt and pepper to taste
COST AT TRADER JOES: $2.65/serving
That price is without cheese it would be $3.05 with cheese. It’s not essential at all for this recipe, but Jared said a deluxe version for him would have cheese so we squeezed that in for him! The servings are also large, you could easily divide this into 6 meals I think.
DIRECTIONS:
Bake the butternut squash for about 30 minutes at 350F and then carefully (it will be hot!) peel it with a veggie peeler. While it’s cooking, dice and boil potatoes for about 20 minutes until they are just fork tender. Dice the squash, toss it in olive oil and crushed garlic with salt and pepper and bake at 400F 30 or until fork tender. Add the drained potatoes to the tray with salt, pepper, and a further drizzle of EVOO. Bake everything together for another 20-30 at 400F until the potatoes and quash are just browning on the edges. Add in kale for the last 10 minutes. Finally pull the tray out of the oven and make 10 little wells in the veggies. Crack the eggs into the wells and bake another 10 minutes or until they are as well cooked as you like them. Add a small amount of grated cheese on top of each egg if you are using it and return to the hot oven for 2 minutes to just melt the cheese. Serve with ketchup!
