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
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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)
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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!
