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Delicata Squash Pancakes

  • Author: Katie
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 minutes
  • Yield: 5 pancakes 1x

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

  1. Cut Delicata squash in half.  Remove seeds/innards and cut into cubes.  
  2. Using a steamer pot, steam squash until tender.  Then cool to room temperature.
  3. Place squash in a medium sized mixing bowl and mash with a fork*  
  4. Add in egg and maple syrup, stir.
  5. Add in remaining ingredients (except coconut oil).  Mix well.
  6. Place a little coconut oil on a frying pan and heat to medium-low.  Pour approximately 2 Tbsp of batter onto oiled frying pan.
  7. Cover pan and let pancake cook until it's golden brown on the bottom.  Flip and continue cooking.
  8. 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)

Keywords: pancakes, breakfast, delicata squash, nut free