Butternut Squash Molé Pancakes with Sage Brown Butter

As the weather becomes cooler and the leaves start to change, make these hearty Butternut Squash Molé Pancakes with Sage Brown Butter for breakfast. Shop seasonally at your local Farmer's Market and pick out the best butternut squash. Spice up this savory way to start the day with one of our many cacao spice rubs! Add your favorite toppings to customize your creation!

Ingredients:

Butternut Squash Molé Pancakes

• 2 cups brown rice flour
• 2 teaspoons baking powder
• 4 eggs
• 2 cups butternut squash (baked with sage and butter)
• 2 cups coconut milk
• 2 Tablespoons organic cane sugar
• 1 teaspoon salt
• 2 Tablespoons indi chocolate Molé Spice Rub

Sage Brown Butter

• 1/2 cup of butter
• Sage

Directions:

1. Preheat oven to 350°F
2. Roast the butternut squash for one hour or until the butternut squash flesh is cooked
3. Scoop the squash out and puree
4. Add butternut squash, eggs, coconut milk and sugar together and mix
5. In a separate bowl, add flour, baking powder, salt, and indi chocolate Molé Spice Rub and mix
6. Add dry ingredients to the wet ingredients and mix well
7. Fry pancakes in a hot skillet with coconut oil or butter
8. As you make the pancakes, simultaneously make the butter. Put butter in a pan and cook on low for about 30 minutes; the longer the butter cooks the nuttier and more flavorful it gets
9. Add chopped sage to butter and serve
10. Enjoy!

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