Weekend breakfast just got a delicious upgrade thanks to my friend Tatiana from @path2puberty
These Butternut Squash Pancakes are not only packed with protein and veggies but also incredibly easy to make. Perfect for a wholesome start to your weekend! 🍂🥞
Here’s how to make them:
Medium-small butternut squash (This recipe will fluctuate depending on the size of the squash)
Squash Preparation:
- Cut squash in half, scoop out seeds (these can be washed and used for planting next year).
- Poke holes in squash (to allow heat to permeate the squash).
- Bake at 350°F for 1 hour or until a fork easily goes into the squash.
- Let cool.
- Blend with a blender or immersion blender.
Wet Ingredients:
- Eggs: 6-8, depending on size
- Oil: 3 TBSP
- Water: 1/2 cup
Dry Ingredients:
- Almond flour: 1+ cup
- Cinnamon: 1 tsp (add your favorite spice here – or make it savory!)
- Pinch of salt
Instructions:
- Immersion blend all wet ingredients first. You want the batter to be very thin.
- Add almond flour until desired consistency – still easy to pour.
- Heat a non-stick pan over medium heat and lightly grease with oil.
- Pour batter onto the pan, forming pancakes. Cook for 2-3 minutes on each side or until golden brown.
Pro Tips:
This can be made the night before and stored in the fridge. In the morning, the almond flour will have bloomed and the batter will be thicker. Add water until desired consistency and cook on a hot grill.
For something different, try this recipe savory. Add fresh herbs to the mix, 1/2 tsp salt & use in place of a tortilla or wrap.
Sneak in those veggies and protein without the kids even knowing! 🤫🍴
Enjoy your wholesome, tasty weekend breakfast!
Huge thanks to Tatiana for sharing this simple yet amazing recipe! 🙌💕
Beautiful board by @brambleberrywoodworks