There's nothing better for breakfast than some soft, fluffy and delicious pancakes. That's exactly what these Butternut Squash Chia Pancakes are. Aside from how good they are, they're also super healthy and loaded with essential nutrients. Top them with this sweet Homemade Berry-Chia Sauce which takes them to a whole other level. It's a true explosion of flavors!
Remove stems from strawberries and slice into fourths. In a small saucepan combine strawberries, raspberries and maple syrup. Place saucepan on stovetop and start to simmer berries on medium-low heat. Keep simmering until berries start to cook down into a sauce. It should take about 7-8 minutes.
If there are big chunks of fruit left, use a spatula and gently mash them down. Turn heat off and remove berries from stovetop. Sprinkle in chia seeds stirring into the sauce. Allow sauce to completely cool-off. Pour sauce into a small mason jar and store in the fridge.
While Berry-Chia Sauce cools down, start making panckaes. In a large mixing bowl combine dry ingredients; tapioca flour, almond flour, baking powder, pink sea salt, and cinnamon.
In another large mixing bowl, combine and whisk together wet ingredients; butternut squash puree, eggs, applesauce, coconut oil, maple syrup, and vanilla extract.
Pour wet ingredients into dry ones and whisk together until everything is well combined and batter has formed. Make sure there aren't any streaks of flour left. Fold chia seeds into batter.
Grease griddle with a bit of coconut oil and heat-up on medium heat. Pour 1/4 cup of batter onto heated griddle at a time. Pan fry first side of pancakes for 2-3 minutes. Flip pancakes over and cook for another 2-3 minutes. Repeat until all batter is has been cooked through. Place pancakes on cooling rack as they get cooked. Keep warm.
Serve pancakes while they are still warm and top with Berry-Chia Sauce. Enjoy!