Paleo Squash Pancakes are a quick, nourishing breakfast. Fresh butternut squash has a mild, natural sweetness that enriches these gluten-free, grain-free pancakes. Super easy to make, you can substitute any winter squash, such as pumpkin or acorn squash. I love butternut squash because it is quick to peel,and when I’m in a hurry I can buy it cubed in the market. Butternut squash is loaded with Vitamin A, beta-carotene, B-complex vitamins, and minerals. These pancakes are low in carbs and taste luscious with easy Maple Fruit Sauce. Makes 12 4-inch pancakes. Serves 3 hungry people, or 4 medium eaters.

Squash Pancakes with Maple Fruit Sauce

Rating: 51

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

Instructions

  1. Prepare Maple Fruit Sauce, if desired.
  2. Get out a thick-bottomed skillet (I use a cast iron skillet, or a titanium non-stick pan)
  3. Put all ingredients into a food processor: raw squash cubes, almond meal, sweetener, coconut butter or almond butter, eggs, salt, vanilla, and cinnamon. Process well, about one minute, or until squash is liquefied and there are no lumps.
  4. To make the pancakes: Melt 1 teaspoon of the coconut oil in the skillet over medium low heat. When the pan is hot (a drop of water makes it sizzle), pour 1/4 cup batter into the skillet for each pancake. Cook the pancakes until you see steam bubbles appear on the top side, and the underside is golden brown. Then flip them carefully with a spatula and finish cooking on the other side. The batter is delicate, but it holds together nicely when it is cooked. It the pancake seems to soft, let it cook a bit longer to firm up before you flip it. Peek to see the underside, and when it is golden brown, transfer pancake to a serving plate covered with cloth to keep warm. Enjoy!

http://janeshealthykitchen.com/squash-pancakes-with-maple-fruit-sauce/

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