Butternut Squash Pancakes
User Reviews
4.9
90 reviews
Excellent
Butternut Squash Pancakes
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Gluten-Free Butternut Squash Pancakes are a fabulous breakfast during the fall and winter when squash is in season. If you like pumpkin pancakes, you'll love these too!
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Ingredients
- 1/3 cup Roasted Butternut Squash mashed
- 1 large egg lightly beaten
- 2/3 cup unsweetened almond milk or coconut milk
- 3 Tbsp pure maple syrup or brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup gluten free all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
For serving:
- PLAIN yogurt
- chopped walnuts
- pure maple syrup
Instructions
- Add all of the ingredients for the pancakes to a blender. Blend until completely combined. Allow batter to sit 10 minutes.
- Heat a large skillet over medium with enough oil to coat the surface.
- Pour a scant 1/4 cup of pancake batter on the hot skillet and cook about 2 minutes, until the sides have firmed up and air bubbles rise to the surface. Flip and cook an additional 1 to 2 minutes, or until cooked through. Repeat with remaining batter.
- Serve pancakes with yogurt, maple syrup, chopped nuts, and/or your choice of nut butter.
Nutrition Information
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Serving
1Pancake (of 8)
Calories
92kcal
(5%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fiber
1g
(4%)
Nutrition Facts
Serving: 8Pancakes
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 1Pancake (of 8) | |
| Calories | 92kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
90 reviews
Excellent
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