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

Serves: 4


  • 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.