Gluten-Free Butternut Squash Pancakes
This is a great way to use up leftover butternut squash from dinner. It’s a hearty breakfast that will keep you satisfied until lunch.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 2 large eggs
- 2 Tbsp. almond flour
- 1⁄2 cup cooked and mashed butternut squash
- 2 tsp. coconut flour
- 1⁄2 tsp. ground cinnamon
- 3 Tbsp. almond milk, divided
- 1⁄2 cup cranberry jam
- 2 Tbsp. confectioners' sugar
- Beat the eggs until frothy in a medium bowl. Add the almond flour, butternut squash, coconut flour, and cinnamon. Mix well.
- Add 2 tablespoons of the almond milk and mix. If the batter seems too thick, add the remaining tablespoon. The desired consistency is not too runny.
- Spray a nonstick skillet with cooking spray and heat over medium-high heat. Spoon the batter onto the griddle, 1⁄4 cup at a time. Cook for about 3 to 4 minutes, then flip and cook the second side for an additional 2–3 minutes.
- Remove to serving plate and keep warm until all the pancakes are cooked. Serve with cranberry jam, and dust lightly with confectioners' sugar.