I’m a pancake girl. I always have been. So delighted was I to discover you can make healthier pancakes that are grain free and guilt free too. I played around with a recipe to find a good base for starchy vegetables such as sweet potatoes and pumpkin. When I saw that people were making pancakes using squash, I figured I could use my recently developed recipe to make delicate squash pancakes too.
Bonus: the recipe works in your waffle maker too.
- 1 approximately 1 c. mashed or pureed delicata squash
- 3 eggs
- 1 T. ghee, melted
- 2 T. honey
- 1 tsp. vanilla extract
- ½ c. unsweetened vanilla almond milk (or any non-dairy beverage)
- 1 to 1 ¼ c. almond flour
- ¼ c. tapioca flour
- 1 T. baking powder
- 2 pinches of salt
- ½ tsp. cinnamon
- Grass-fed butter, ghee or coconut oil for cooking
- Grass-fed butter or ghee, for serving
- Pure maple syrup, for serving
- Beat eggs in a large mixing bowl. Add pureed squash, honey, vanilla, and ghee. Mix until combined. Add almond flour, tapioca flour, baking powder, salt and cinnamon. Mix until well-combined. Add almond milk or other non-dairy beverage. Adjust the amount of milk to your liking.
- Heat a large skillet over medium heat. Melt 1 teaspoon of butter or coconut oil. Scoop approximately 1/3 cup of pancake batter and pour into skillet. Cook 2 to 3 minutes until the pancake is browned on the bottom and starting to bubble on top. Use a spatula to flip and cook an additional 1 to 2 minutes. Repeat until all batter is gone. Serve hot with extra butter and pure maple syrup.
While it’s totally fine to mash your squash with a fork, I would recommend getting your food processor out and giving your squash a good whirl to make a puree.
Why? Because my pancakes had tiny bits of squash in it which I found slightly unappealing. (But I’m weird with texture at times.) Other than that, I totally adore these pancakes and know that you will too.