These pancakes are definitely going to be a staple in our house from now on. I’ve always added some sort of sweetener to the pancake batter like a banana or even a little honey. So I wasn’t sure how well our family would like the idea of savory pancakes. However, they were a huge hit, I mean so friggin’ good! The butternut squash gives it just enough sweetness, but once you top with a little honey it definitely seals the deal. Cooking these pancakes in a fat like coconut oil or duck fat gives it a rich satiating flavor while the honey just brings it all together. These are a nice alternative to traditional pancakes that pack in a vegetable (carb), protein (eggs), and fat (nut butter). They are great for little ones!
Butternut Squash Pancakes
Author: The Allergy Free Family
- 2 pastured eggs
- 1/2 cup butternut squash puree or pumpkin puree
- 2 tbs almond butter
- dash of celtic salt
- dash of cinnamon or pumpkin pie spice (omit for GAPS INTRO)
Place ingredients in a blender, blend on low until smooth. Cook in fat of choice (coconut oil, duck fat, etc.) flipping each side to slightly brown. It’s best to cook a little slower on low heat. Serve with a drizzle of local raw honey. **If your pancake batter seems a little runny then add more almond butter. Batter varies based on consistency of squash puree and almond butter.
Yields: around 12 small silver dollar pancakes
- Squash Puree: You can use canned butternut squash or canned pumpkin puree, but the flavor will be a little sweeter with homemade puree (especially as butternut squash and pumpkin come into season). Peel and seed squash, cut in cubes. You can steam the squash until done then puree in a blender. Save the puree by keeping in a glass container in the frig to use to make small batches throughout the week. Or freeze any leftover puree in small containers so you can just thaw what you need as you go. If on GAPS INTRO – cook squash in broth, drain any excess broth, then puree until smooth, adding back any extra broth needed to achieve a puree consistency. *The thicker the squash puree, the thicker the pancakes.
- Almond Butter: You can use store bought almond butter with no problem. If you want to take it up a notch make your own by adding some coconut oil and honey to the butter. Soak 4 cups of almonds in filter water with a little salt overnight. Next day drain and rinse. Place almonds on a lined baking sheet. Dehydrate in the oven on your lowest setting (150-175 degrees) until the nuts are crispy. Usually around 6-8 hours, but check your nuts regularly as ovens bake differently. Using a food processor or Vitamix, blend nuts until butter starts to form. Add a dash of celtic sea salt, coconut oil (1-2 tbs), honey (1 tbs) and blend until smooth. Adjust salt, oil and honey to taste. GAPS INTRO use homemade almond butter.
- Fluff factor: These pancakes surprisingly fluff pretty well on their own. The consistency can depend on the thickness of the squash puree and almond butter that you use. The thicker the squash puree and almond butter the fluffier your pancake will be so to speak. You can always try adding more almond butter if needed. These are definitely thinner than traditional pancakes, but still offer a nice fluff to be flour free.