Sweet Squash Pancakes

These pancakes are hearty. If you want them to be fluffier add 1/2 tsp baking powder. Dipped in maple syrup, they are delish!

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Ingredients:

  • 2 Omega-3 eggs
  • ¾ – 1 cup roasted butternut squash (or canned unsweetened butternut squash)
  • 2 TBS ground flaxseed
  • 2 TBS sunflower seed flower (or almond flour)
  • ½ tsp gluten-free vanilla extract
  • 1 tsp cinnamon
  • Coconut oil (for pan frying)
  • Pure maple syrup (for dipping)

Instructions:

  1. Whisk all ingredients together very well
  2. On low to medium heat, coat sauté pan with dab of coconut oil
  3. Once pan is hot, drop 1-2 heaping spoonfuls of mixture per cake
  4. Flip after 1-2 minutes or once it has browned on the cooked side
  5. Serve hot with drizzle of pure maple syrup!

*Note: Little ones (like my 14-month-old) don’t need the extra sugar in maple syrup so I recommend skipping it!