Delicata Squash Pancakes {paleo, GF}

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.

ingredients.

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

directions.

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.

Recipe rating: 