Butternut Squash Pancakes (Edit recipe)

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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!

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

7

Serves: 4

Ingredients

1 cup Butternut Squash, roasted
4 whole Eggs
.5 cup Almond Butter
0.5 tsp Ceylon Cinnamon
.5 tsp Pure Vanilla Extract
1 pinch Himalayan Pink Salt
1 Tbsp Avocado Oil, for cooking

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Process

Cook Mode

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	225
Fat:	20 g
Carbohydrates:	7 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	165 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.