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Butternut Squash Pancakes

5/23/2013

5 Comments

 
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Someone brought me a butternut squash, actually a rather large butternut squash.  My brain immediately searched for files for "butternut squash".....not much there.  Realizing that the husband does not like squashes of any kind, I knew this would be a challenge.  He even threatens to step on the squash plants in the garden when I'm not looking.

So I baked the squash first.  In the picture, the long butternut squash is on the left, next to the oval spaghetti squash I already had on hand.  I decided to bake both at  the same time.  The spaghetti squash did have a folder on file in my brain.  I like spaghetti squash and use it in place of noodles in spaghetti dishes when the husband is not looking.   
Here is an update since this was posted:  Instead of baking the squash, I found that the best way is to cut it in half (but be careful as these squashes are hard to cut open - get a strong friend) and place it, cut side down, after removing seeds,  in a steamer for 20 minutes.  There are some steamers that are double stacked, mine is not, so I steamed each half separately.  

Back to the subject at hand, the butternut squash, and what to do with it. 

A friend sent me a recipe she found on another site, so I tried it, it worked, it tasted great (well the husband said to say, "from someone who hates squash, it's ok."  I said, "Don't you think hate is a rather strong word?"  He then said to revise to "dislike intently."  So for someone who dislikes squash intently to say that it's "ok,"  I guess that makes this recipe pretty good.  I liked it, and best of all, for anyone trying to avoid grain products for various reasons, this fits the bill.  

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Butternut Squash Pancakes  (serves 4 -can double to serve 8)

2 large eggs
1/2 cup butternut squash, cooked and mashed
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup almond flour
1/8 teaspoon sea salt
1/2 teaspoon vanilla flavoring
1/4 teaspoon baking soda
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Poke a few holes in the squash and bake in oven on 300 degrees for about an hour or until soft when pressed.  Mine was a large squash, but if you choose a small one, then it may not take as long to bake; also a higher degree oven will shorten the time.  

After the squash cools, then peel and cut into pieces and place into a food processor.  I used my stick blender and it worked great.  The recipe only calls for 1/2 cup, but with my large squash I had about 4 cups.  Read to the end, to find out what to do with the remaining squash you do not use for this recipe.

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In a mixing bowl, whisk together the eggs, the blended squash, syrup, cinnamon, nutmeg, and vanilla until well blended.

In another small bowl mix the dry ingredients - almond flour, salt, and baking soda; then mix this into the squash mixture.  The picture shows everything all mixed together and ready to cook.

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That's it - now heat a frying pan with some oil (butter, lard, coconut oil) and put a tablespoon of pancake mix into the pan, making several small pancakes.  The recipe made about 25 little pancakes for me.  Add maple syrup and now you have butternut squash pancakes - a little earthy with a little spicy taste.

The remaining squash can be frozen in 1/2 cup increments, or you can dress it up and serve it as a side dish.  I tried the recipe source suggestion to add some coconut oil or butter, cinnamon, nutmeg, a little sea salt and a little maple syrup, all to taste.  Just stir into the remaining squash and you got a great tasting dish - kin to sweet potatoes in taste.              source for recipe:  Jan's Sushi Bar

5 Comments
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10/2/2013 02:00:09 pm

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10/3/2013 06:05:56 am

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2/8/2019 05:46:26 pm

I have never explored other ingredients for my pancake. But I can feel that putting a bit of twist to my pancake like making butternut squash as the main ingredient will make a huge difference! I can feel that it's going to be new that's why I am so interested to try it! Huge thanks for posting the recipe and instruction on how to achieve this recipe. Now, I can make several twists on my pancake without spending too much!

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    Debbie Vail, NC
    ​Greetings from east central Alabama and welcome to my site.  I am a graduate of Hawthorn University, a leader in holistic education.  
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