Rated 5 out of 5 based on 1 customer rating
(2 customer reviews)

Butternut Squash and Almond Flour Pancakes

Rated 5 out of 5 based on 1 customer rating
(1 customer review)
$27.08 Cooking Fee
Serving Size: 2 pancakes
Recipe adapted from:
Mayumi Tavalero
These nutrient dense, grain free pancakes make for a great start to your day!
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving
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1 review for Butternut Squash and Almond Flour Pancakes

  1. Sarah A
    Rated 5 out of 5 based on 1 customer rating

    Sarah A (verified owner)

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Cook Tools and Details

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • In a large bowl whisk together the almond flour, salt, baking soda, xanthan gum, and pumpkin pie spice.
  • Next add the pureed squash, eggs, and vanilla. Using a hand mixer, blend thoroughly.
  • Add coconut milk or water if needed to thin the batter.
  • Preheat your nonstick cooking surface (pan or griddle) over medium heat, and when ready to cook, coat with a small amount of coconut oil. Pour about a ¼ cup of batter per pancake. Flip when nicely browned, about 2 minutes, and continue cooking for an additional minute.

Cook Times

Active Prep5
Hands-On Cook20
Hands-Off Cook0
Passive0
Total Time25 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 1 ¼ cup almond flour
  • ½ teaspoon Kosher salt
  • ½ teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • ½ teaspoon pumpkin pie spice or cinnamon
  • 2 ½ cup frozen butternut squash cubes defrosted and pureed in a blender
  • 5 egg
  • ½ teaspoon vanilla extract
  • ¼ cup canned coconut milk or water or water for thinning batter, if needed
  • 1 tablespoon coconut oil
  • 1 cup maple syrup for serving
  • cup butter softened, for serving

Cooking Tools Required

Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Potato Masher, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove
Reheating/Serving Instructions
Pancake batter or pancakes can be made ahead and stored in the refrigerator for up to 5 days. Pancakes can also be individually frozen. Reheat in the microwave, covered, on full power until warm.

Nutrition

Calories: 346kcal | Carbohydrates: 29g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 114mg | Sodium: 315mg | Potassium: 242mg | Fiber: 2g | Sugar: 21g | Vitamin A: 4217IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 1mg

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