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Butternut Squash Pancakes

This recipe has presented several problems.

First, I’ve been up since 3:30 a.m. (thank you, Menopausal Insomniac Fairy), mostly trying to decide if I should post the recipe for the Southwestern Chicken Salad, which was tasty and comes with a Tastespotting worthy photo, or this recipe which comes with a crappy photo but is slap-your-mama good.

Needless to say, I went with slap-your-mama good.  Beloved INHALED these.

The second problem is that when I made this, it was with the leftovers from dinner the night before – I’d roasted a butternut squash to go with our roasted chicken, and simply mashed the squash with some coconut oil, salt, pepper and just a touch of maple syrup.  I didn’t think to take a photo because, well, it was just roasted butternut squash mashed with some coconut oil, salt, pepper and just a touch of maple syrup – I didn’t expect all of it to be devoured (again, by Beloved) except for 1/2 cup.  Which, thankfully, went into the refrigerator.

The recipe, as written, calls for roasted, mashed butternut squash, not roasted, mashed butternut squash that includes coconut oil, salt, pepper and a touch of maple syrup.  It also calls for a mere 1/2 cup of roasted, mashed butternut squash and who wants to roast an entire squash for a lousy half a cup?  My advice is to roast a squash, mash it up with some coconut oil, salt, pepper and just a touch of maple syrup, reserve half a cup and feed the rest to your family for dinner.  However, should you happen to have a half a cup of roasted, mashed butternut squash without the coconut oil, salt, pepper and maple syrup laying around somewhere, make this anyway.

It will still be slap-your-mama good.

Butternut Squash Pancakes

Butternut Squash Pancakes

serves 4

2 large eggs
1/2 cup butternut squash, roasted and mashed
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup almond flour
1/8 teaspoon kosher or sea salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda

In a large mixing bowl, whisk together the eggs, squash, syrup, cinnamon, nutmeg, and vanilla until well-blended. In a smaller, separate bowl, whisk together the almond flour, salt and baking soda. Stir the dry ingredients into the wet ingredients, mixing just enough to ensure there are no lumps.

Lightly grease a griddle with your fat of choice (butter, lard, coconut oil, etc) and heat just until a drop of water placed on the griddle sizzles briefly before evaporating. Using a ladle or small measuring cup, pour the batter by the scant 1/4 cupful onto the griddle and cook just until bubble appear on the surface.  Carefully flip and cook on the other side until the pancake is done, about one minute more.

Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used. Serve warm with additional maple syrup, if desired.

Nutrition (per serving): 184 calories, 10.5g total fat, 93mg cholesterol, 176.5mg sodium, 335.4mg potassium, 15.8g carbohydrates, 3.9g fiber, 8g sugar, 3.7g protein.

Printable version (requires Adobe Reader)

Posted in participation with Kelly the Kitchen Kop’s Real Food Wednesday





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