Butternut squash shouldn't be a guest in the kitchen. This humble vegetable (technically a fruit) is abundant in dietary fiber, vitamins and minerals. Its versatility is immense in savoury or sweet dishes.
Despite how much I love pancakes, I try to avoid traditional recipes as much as I can, due to their high level of carbohydrates and low nutrition value. But when you love something so much, you start looking for the alternatives that do not compromise the taste and provide required nutrients, good calories and no refined sugars.
Butternut Squash Pancakes
I would like to share tasty, healthy and easy to make butternut squash pancake recipe.
- 1 cup of cooked butternut squash.
- 1/2 cup of almond flour
- 1/2 cup of vanilla Herbalife F1
- 2 eggs
- 1/3 cup of almond milk
- 1/4 cup of agave nectar or honey, or any other natural sweetener of your choice
- Small pinch of cinnamon, nutmeg and ginger
Method of preparation:
First of all, let me note that I do not peal the skin off the butternut squash before or after cooking. Perhaps it's a myth, but I believe that high amount of vitamins and minerals are in the skin. Remove the seeds, cut in around of 2 cm cubes, roast, boil or steam.
Place cooked and cool butternut squash in a food processor, blend it to a coarse mass and add the rest of the ingredients. Blend all ingredients together until smooth mass. Heat frying pan, add a dash of coconut, vegetable or rapeseed oil. When pan is ready add batter to a pan to the desired size. When one side gets golden and crisp, turn on the other side.
Now once pancakes are ready, decide how you want to have them. To be honest, this pancake recipe doesn't require anything else. They're delicious as they come. But if you would like to enhance the flavour, you can squeeze a little bit of lemon juice and a dash of maple syrup, agave nectar or runny honey. You can spice it up with a tiny sprinkle of chilli powder or cinnamon, or both. I like to have mine with fresh berries or fruit.