Butternut Squash Pancakes (Edit recipe)

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!

5 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	226
Fat:	21 g
Carbohydrates:	7 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	165 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

by healthymess

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

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.