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butternut-squash-pancakes-recipe

Butternut Squash Pancakes

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 cup butternut squash puree
  • 2 large eggs
  • ¼ cup coconut flour
  • ½ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup milk (dairy or non-dairy)
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking

Instructions 

  1. In a bowl, mix butternut squash puree, eggs, milk, maple syrup, and vanilla extract.
  2. In another bowl, combine coconut flour, baking powder, cinnamon, nutmeg, and salt.
  3. Mix dry ingredients into wet ingredients until well combined.
  4. Heat a skillet over medium heat and add butter or oil.
  5. Pour batter onto skillet to form pancakes.
  6. Cook until bubbles form on the surface, then flip and cook until golden brown.

Nutritional Value

Calories: 150kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 300mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4000IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg

Keywords

Gluten-Free
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