Squash Pancakes
Whether you and your family are affected by autism, are navigating a specialized diet, or are just looking for a healthy breakfast recipe that is gluten and dairy free – this quick and easy-to-prepare pancake recipe is simple to integrate into your diet, even if food choices are limited. And if you aren’t restricting any foods for health reasons, these pancakes are still delicious!
Ingredients
- 1 cup Pureed squash acorn or butternut if on a low oxalate diet
- 4 Eggs
- 1 tbsp Coconut oil
Instructions
- Heat pan over medium-low heat. Add oil to melt and coat the pan.
- While waiting for the pan to heat, mix pureed squash and eggs in a food processor or stand mixer (or by hand, in a large bowl, beating with a whisk).
- Pour dollar-pancake sized dollops of the batter into the heated and oiled pan.
- With a flipper, flip the pancakes then the edges begin to crisp. Be sure to cook the pancakes until they are golden on both sides and are fully cooked all the way through.
- Enjoy topped with fruit, nut or seed butter, a drizzle or maple syrup, or your pancake topping of choice!
Notes
Nutritional information per serving:
Calories: 257
Carbs: 12g
Fibre: 3g
Sugar: 3g
Protein: 13g
Fat: 18g