Apparently, if you go out to the bars with your friends on a Saturday night with unshowered hair, without make-up on and dressed in a scrubby outfit you threw together in 10 seconds, that is when you will score the phone number of a potential gentlemen caller friend.
Ummmm…why am I just finding this out now? If I had discovered this life-changing piece of information years ago, it would have saved me time, mornings waking up with crusty make-up and many pairs of ripped tights (as a result of the many booty dances performed to woo unsuspecting men into my Everythingtarian web).
I give up. This is just something I will never understand.
Much like vegetables in pancakes.
In theory, vegetables and pancakes shouldn’t mix…much like phone numbers of cute guys and girls with frizzy, unwashed-for-five-days-hair. But in both instances, apparently they do.
So don’t fight the universe. Just go with it.
Cinnamon Acorn Squash Pancakes
Prep time: 10 minutes
Cook time: 10 minutes
1 cup oats
1/2 cup plain Greek yogurt
1/2 cup pureed acorn squash
3 T flour
2 – 3 T milk
2 T canola oil
1 heaping T brown sugar
1 t baking powder
1 t cinnamon
pinch of salt
In small bowl, mix together oats, yogurt and squash. Add the rest of the ingredients and mix thoroughly, adding more milk if the batter is too thick.
In a greased medium saucepan over medium-low heat, scoop approximately 1/6 of the batter in the pan. Cook for 3 to 4 minutes per side, flip and smush down slightly with a spatula. Cook another 3 to 4 minutes or until both sides of each pancake are golden brown.
Makes 6 pancakes (2 servings)