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!



  • 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)


  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!