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Grain-Free Winter Squash Pancakes

By Tia Ohm

As a kid, the holiday is the best time of year; you wake up with nothing to do but run down stairs in your pajamas and begin ripping open presents that are newly piled under the tree. In our family, there is always a big breakfast waiting, with pancakes, eggs, potatoes, bacon, and more pancakes! As an adult, we want the kids to enjoy every part of the holiday mornings, but without feeling guilty about serving them a pile of dough and sugar.  So it is necessary to find another way of making them without the all-purpose flour, but with added ingredients to make it not only tasty, but a healthy breakfast option! This recipe will surprise you, as it replaces the grains with whole foods and nut flours. They are tasty, and moist, and just a perfect holiday breakfast that you can enjoy when the whole family crowds around the table for the first meal of the day.

What You’ll Need:

  • 1/4 cup of roasted winter squash – we had left over spaghetti squash so we used that, but any squash would work
  • 1/4 cup organic, unsweetened applesauce
  • 2 pastured eggs
  • 1/4 cup raw milk
  • 2 T coconut oil – for frying
  • 2 T coconut flour
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1 tsp cinnamon – plus more for topping
  • dash of nutmeg
  • dash of clove

optional items:

  • pure maple syrup
  • organic plain yogurt
  • fruit of your choice
  • organic butter

What to Do:

  1. Combine dry ingredients in one bowl, and wet ingredients (minus the coconut oil for frying) in a separate, larger bowl.
  2. Add the dry ingredients to the wet ingredients and stir well.
  3. Heat a cast iron skillet to medium heat and coat with coconut oil. You will need about 1 tablespoon of oil per batch. This helps the pancakes from sticking to the pan and makes the flip easier.
  4. Pour about 1/4 cup of batter onto pan for each pancake. I fit 2 on at a time.
  5. Allow to cook on medium-low heat until you begin to see bubbles forming, about 2-3 minutes on each side. Slowly slide your spatula under the pancake and peak under to see if they are golden.
  6. Once ready, and the spatula slides under easily, they are ready to flip. Repeat until batter is gone.
  7. Top with loads of grass-fed butter, pure maple syrup, fruit, yogurt and/or cinnamon, and dig in!

Makes about 5 smaller pancakes