Butternut Squash Pancakes
These are our family's favorite Whole Food Pancakes! I started making these when my kids were all toddlers and they were a hit every single time. We have used sugar free syrup, maple syrup nut butter and grass-fed butter as toppings for these Butternut Squash Pancakes but typically, I love to eat them plain! YOU get to decide!
Ingredients
- 1 cup1 cup1 cup Butternut Squash, roasted
- 4 whole4 whole4 whole Eggs
- .5 cup.5 cup.5 cup Almond Butter
- 0.5 tsp0.5 tsp0.5 tsp Ceylon Cinnamon
- .5 tsp.5 tsp.5 tsp Pure Vanilla Extract
- 1 pinch1 pinch1 pinch Himalayan Pink Salt
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil, for cooking
![](https://foodsocial.io/wp-content/uploads/2021/09/Original-Almond-Butter.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/01/Primal-Palate-Vanilla-2.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Pink-Himalayan-Salt.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-avocado-oil.png)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a blender, add all ingredients minus Avocado Oil. Blend til smooth. Heat a skillet over Medium heat with the Avocado oil. Once hot, add 1/4 cup of pancake mix at a time to the skillet and cook 3-4 min per side before flipping over.
- Once they're all cooked, choose your toppings (or none) and ENJOY!
Notes
**These pancakes can be delicate but keeping them smaller will help with flipping and even cooking. **Feel free to add 1/2 tsp of maple syrup to the pancake batter if you'd like a little extra sweetness but it is unlikely that you'll need it. **A scoop of your favorite Vanilla or Unflavored protein powder is always an option as well.
Add a Note
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