Description
Lightly sweetened Delicata Squash Pancakes. Perfect for a nut-free, satisfying Paleo breakfast.
Ingredients
Scale
- 1/2 cup steamed then cooled Delicata squash (100g)
- 2 large eggs
- 1 tsp maple syrup
- 2 Tbsp arrowroot flour
- 1 Tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- pinch of salt
- coconut oil for frying
Instructions
- Cut Delicata squash in half. Remove seeds/innards and cut into cubes.
- Using a steamer pot, steam squash until tender. Then cool to room temperature.
- Place squash in a medium sized mixing bowl and mash with a fork*
- Add in egg and maple syrup, stir.
- Add in remaining ingredients (except coconut oil). Mix well.
- Place a little coconut oil on a frying pan and heat to medium-low. Pour approximately 2 Tbsp of batter onto oiled frying pan.
- Cover pan and let pancake cook until it's golden brown on the bottom. Flip and continue cooking.
- Remove pancake from pan and serve. Repeat process until batter is gone.
Notes
*You may remove the skin from the squash, but it's soft enough to eat (I kept the skin on)