Baby Friendly Cinnamon Spice Pumpkin Pancakes

Every week I roast up a large winter squash from last season's harvest. We grow about 10 different varieties of winter squash and they can all be used interchangeably (with the exception of spaghetti squash). I love having roasted squash puree on hand for quick and easy meals. The puree is great added to baked goods, soups, oatmeal, or served on its own with a little butter, cream and salt to accompany whatever meat dish we're having for dinner. I thought I went through winter squash quickly before having a baby, but hot damn! We are going through it like crazy now. Next season I'm putting even more away because our harvest is dwindling quickly!

Anyhow, these squash pancakes can be made with roasted pumpkin, butternut, kabocha, or whatever you've got on hand. My favorite is Blue Hubbard squash because I think it's the sweetest tasting of them all and is less watery. However, any squash will work! The beauty of these pancakes is that they only require two ingredients. That's right folks, TWO ingredients! Okay, three if you include the cinnamon. What I'm getting at is that these could not be easier. Also, they taste awesome and I eat them with her. Though I usually drizzle mine with some maple syrup and a little nut butter. But you can serve them however you fancy. What I love most about these pancakes is their soft texture. They are a great upgrade from purees. And I feel really safe serving them to Pepper. For new mom's out there, we did purees only until she was about 9 months old (for our own reason's and you can read about our transition into solid foods here). Now that she's older we're incorporating more texture. She loves these pancakes and we make them often. I serve her's up with some yogurt and that's about it! Super easy and tasty. Of course, plan ahead and roast your squash in advance. You can keep it in the fridge for 5 days or place extra puree in the freezer.

I hope you and your little ones enjoy these pancakes as much as we do!