Paleo Butternut Squash Pancakes – these delectable pancakes are perfect for Saturday morning, or, you know, any other day of the week!
Full disclosure: I had a butternut squash in my house from a whileeee back. Please don’t ask me how long. If you ask me, it was too long. So anyways, I decided to cook this squash in the slow cooker. I washed it and placed it in the slow cooker on low for 8 hours. This worked perfectly! It’s so easy! If these butternut squash pancakes don’t tickle your fancy, try out these Spinach pancakes!
Post Whole 30 – I am still feeling good! I’ve been eating mostly Whole 30 with the occasional wine. I did have some pizza last weekend and felt so horrible the next day. Also, I can see how one bad food decision creates and leads to another bad food decision. We had pizza for lunch Sunday and all I wanted is a burrito for dinner! Regardless, these paleo butternut squash pancakes will keep you on track! Cheers!
Paleo Butternut Squash Pancakes - these pancakes are paleo, gluten-free & dairy-free; they're also so delicious you don't even need maple syrup!
- 1 cup cooked butternut squash
- 3 eggs
- 2 tbsp unsweetened apple sauce
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
In a medium mixing bowl, mix together the squash, eggs, apple sauce, oil and vanilla until thoroughly mixed. Add flours (almond & coconut), baking soda, cinnamon and whisk together gently until just combined (carful not to over mix batter)
Place oil in griddle (or large pan) over medium heat. When oil is hot, use the ¼ cup to scoop batter onto the pan, forming pancakes. [This batter is so fluffy you might need to spread it out into a circle form] Cook for ~4 minutes, then flip over and cook for another 2-3 minutes until cooked through. Repeat with remaining batter until gone. Serve with toppings of choice!