Butternut Squash Pancakes

My kids really love the healthy pancakes vs. regular pancakes I make for them. They love the coconut flour pancakes I make, so I wanted to try something new this am.

I had some leftover butternut squash I had roasted the other day, so I decided to whip up a batch of pancakes for the kids. 

3 large eggs
1 cup butternut squash, roasted and mashed
2 tablespoons maple syrup
1 cup almond milk
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon pumpkin spice
1/3 cup almond flour
1/8 teaspoon kosher or sea salt
1/2 teaspoon almond extract
1/2 teaspoon baking powder

In a large mixing bowl, whisk together the eggs, squash, syrup, cinnamon, nutmeg, pumpkin spice, milk, and almond extract until well-blended. 

In a smaller, separate bowl, whisk together the almond flour, salt and baking powder. Stir the dry ingredients into the wet ingredients, mixing just enough to ensure there are no lumps.

Lightly grease a griddle with your fat of choice (butter, lard, coconut oil, etc) and heat just until a drop of water placed on the griddle sizzles briefly before evaporating. 

Using a ladle or small measuring cup, pour the batter by the scant 1/4 cupful onto the griddle and cook just until bubble appear on the surface.  

Carefully flip and cook on the other side until the pancake is done, about one minute more.

Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used. Serve warm with additional maple syrup, if desired.


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