Earlier this week, I posted a super yummy recipe for Roasted Sweet Squash Bites. I’m still on a squash kick this week, so here’s another one of my faves: Sweet Squash Pancakes!I wanted to create this recipe mainly for my son. He used to love squash, but he’s getting into a phase where he’s turning his nose up at some foods. Okay, that’s a freaking understatement. He’s actually throwing food that he doesn’t want on the floor, at me and on our dog.
Tips for Picky Eating Tendencies
I want Evren to enjoy the foods he’s offered at mealtime. So, instead of removing such a nutritious food from his diet, I’m mixing it up for him so he can taste it different ways. And, who doesn’t LOVE pancakes? Well, mamas, all I have to say is SCORE! Evren gobbled these babies down like it was nobody’s business.
The best part is now the whole family can enjoy healthy pancakes together! Since Evren has a sensitivity to bananas we haven’t been able to enjoy my Simply Delish Mini Banana Pancakes (if you like bananas you’ll love these!). Thank you squash for bringing pancakes back to our weekends 🙂Sweet Squash Pancakes
They’re slightly sweet, but super hearty making them a great go-to breakfast to start your day. Make a big batch and add them to your kids’ lunches too!\
- 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)
- Whisk all ingredients together very well
- On low to medium heat, coat sauté pan with dab of coconut oil
- Once pan is hot, drop 1-2 heaping spoonfuls of mixture per cake
- Flip after 1-2 minutes or once it has browned on the cooked side
- 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!