Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Butternut Squash Pancakes
Butternut Squash Pancakes are not just for breakfast - they make a great anytime snack!
Course
Breads, Breakfast
Cuisine
American
Keyword
butternut squash, healthy pancakes, kids
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
pancakes
Calories
339
kcal
Author
Cultured Palate
Ingredients
2
cups
butternut squash
cooked and mashed
1
cup
nut butter or nut flour
4
eggs
¼
teaspoon
salt
½
teaspoon
baking soda
optional
2
tablespoon
tallow, lard or coconut oil
Instructions
Cook butternut squash and mash. Cut the squash into cubes and boil until tender or Roast Butternut Squash.
Mix all ingredients together with a hand mixer.
Place a small amount of tallow, lard or coconut oil into a preheated skillet and melt.
Pour ¼ cup of batter into the skillet and cook over medium heat until browned.
Flip the pancake once and cook the other side until brown.
Serve warm and enjoy!
Notes
Roasting butternut squash intensifies the flavors plus it is easier on your hands!
Pancakes are NOT just for breakfast - these make great sides to go with other meals.
Butternut squash is a winter squash and will keep for long periods of time uncooked, if kept cool.
Serving Suggestions
Top with one or more of the following:
butter
honey
maple syrup
jam -
Instant Pot Strawberry Jam
is delish!
Instant Pot Pumpkin Butter
Nutrition
Calories:
339
kcal
|
Carbohydrates:
17
g
|
Protein:
12
g
|
Fat:
26
g
|
Saturated Fat:
6
g
|
Cholesterol:
109
mg
|
Sodium:
246
mg
|
Potassium:
318
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
8540
IU
|
Vitamin C:
16.6
mg
|
Calcium:
137
mg
|
Iron:
2.6
mg