Butternut Squash Pancakes

My friend Walter introduced me to the idea of butternut squash pancakes when he did a cooking demo of them at the Reidsville farmers market last Saturday. They were awesome and I knew that I was going to have to try them at home and see if I could convince my daughter to love them. Anywhere we moms can sneak in fruits and veggies we will! So I bought  2 lovely organically grown squash from him and started examining recipes.

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I googled a few recipes and did comparisons, then decided to say a quick prayer and attempted to mingle the butternut squash into my own pancake recipe. (I had already experimented with attempts to make this sweet treat of a breakfast a bit healthier.) I was really pleased that the pancakes fluffed up, didn’t stick to the pan, and cooked evenly through the center. I was super excited when my 7 year old daughter gobbled them up like, well, hotcakes.

Bah Dum Ching!

The squash flavor is mild and you almost have to know it’s in there to taste it. It makes the pancakes much more nourishing and filling too. So don’t be afraid to try these!

Ingredients

  • about 1C cooked butternut squash*
  • 1C flour (next I will try whole wheat flour & see the results)
  • 1/2C oat flour*
  • 1 1/2tsp baking powder
  • 1/2tsp baking soda
  • 2 TBSP maple syrup
  • 1/2 tsp vanilla
  • 1/2C unsweetened vanilla almond milk
  • 2 eggs
  • 2TBSP liquid coconut oil*

*I cut the squash in half, removed the seeds, placed it on a baking sheet and baked it at 350 degrees for about 30 min, just until tender. Depending on the size of your squash, add additional time.

I make my own oat flour by using a food processor to finely blend the oats.

Heat the coconut oil in the microwave for about 30 seconds, just enough to liquefy it, so that it blends well with the other ingredients.

Process

I am not a big fan of washing dishes, so any time I can get away with a toss-everything-in-one-bowl-and-go recipe, that’s what I do. This is one such wonderful recipe. I toss everything together in a large bowl and mix it up really well with my trusty bamboo spoon.

Heat a nonstick skillet over medium or medium low heat (depending on how hot your stove runs) Once you can sprinkle a few droplets of water in the pan and they dance, you know it’s hot enough. I use a 1/3C measuring cup to pour my batter in the skillet. Wait until you see it turning golden brown around the bottom edges and bubbles are forming and popping on top, then flip it. It takes about 2-3 minutes on each side. When I make pancakes, I always place them on a cooling rack so they don’t collect moisture and get soggy on the bottom.

We eat ours with a bit of maple syrup or honey drizzled on top.  Hope you love this recipe! Please follow my blog if you are looking for more made from scratch recipes, health tips and mom life perspectives. 🙂

3 thoughts on “Butternut Squash Pancakes

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