Butternut Squash Pancakes
Yup, literally a whole stack of pancakes… just for you! Believe it or not, these are a regular staple for me, and I’m confident that by now many of my family members and clients love them just as much as I do. This recipe is even kid-approved which I discovered last Easter, when my cousin’s three-year-old son ate a stack of these for dinner.
I first discovered butternut squash pancakes back in 2014, when I began a “real food” journey to help balance and heal my digestion and immune system.
These pancakes are hearty, satiating, and the epitome of comfort food during the fall and winter months!
Nutritionally, I approve of this meal because it’s high in protein, low in glycemic index, diabetic-friendly and easy to digest. One serving (about 5-6 pancakes) gives us a full serving of veggies, 13 grams of complete protein, a heaping dose of potassium, and the orange antioxidant pigment beta-carotene.
- ½ cup cooked butternut squash or sweet potatoes
- 2 eggs
- 1 to 2 tablespoons nut butter (I use cashew or pecan butter) – for nut allergies, use coconut manna or sunflower seed butter
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon or pumpkin pie spice
- Pinch of unrefined salt
- Butter or coconut oil, for cooking
- Scramble in a bowl the squash, eggs and nut butter.
- Whisk in remaining ingredients.
- Prepare a pan with 1 to 2 teaspoons of butter/oil over medium heat.
- Cook silver dollar-sized pancake batter in pan over medium heat and flip when they are golden brown on each side.
- These pancakes are great on their own, or they also go great with a glass of milk/milk substitute and some real maple syrup/raw honey!
- 1 starch, 2 oz. protein, 2 fats, 1 vegetable