Butternut Squash and Almond Flour Pancakes

Serving Size: 10

These nutrient dense, grain free pancakes make for a great start to your day!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25

Recipe Serving Size10

Cooking Tools Required

Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Potato Masher, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

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 defrosted and pureed in a blender
5 egg
½ teaspoon pure vanilla extract
¼ cup canned full-fat coconut milk or water for thinning batter, if needed
1 tablespoon coconut oil
1 cup maple syrup for serving
⅔ cup butter softened, for serving
1/2 cup blueberries optional, or other fruits
1 orange optional, sliced or other fruites

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.
Decorate with orange slices and bluberries, or other fruits of your choice.

Reheating 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