Description
Sweet squash pancakes that are perfect for a simple, satisfying fall breakfast.
Ingredients
Scale
- 150 g steamed squash, skin removed (about 1 cup cubed)*
- 2 large eggs
- 1/2 tsp vanilla
- 4 Tbsp cassava flour (45 g)
- 2 Tbsp coconut sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- oil for cooking
Instructions
- Cut squash into cubes, removing the innards and outer skin.
- Steam squash in a steamer pot until tender. After steaming, cool to room temperature.
- Place cooled squash in a medium-sized mixing bowl and mash using a fork.
- Mix in eggs and vanilla.
- Mix in remaining ingredients.
- Preheat frying pan to medium heat and grease with a bit of oil (I used coconut).
- Pour 1/4 cup batter on frying pan, cover and cook on medium-low heat. Flip pancake when bubbles start to form on top.
- Repeat step 5 until no more batter remains.
Notes
*I used kabocha squash for this recipe, but any variety will work