I love new recipes, and since so many are looking for grain-free, gluten-free foods these days, these pancakes will hit the spot. It all started with this recipe from Katie on how to get more vegetables into your kids, only I adapted it of course, because I can't help it!
I knew I had to call it something good and that “Squash pancakes” wouldn't do it. “Pumpkin pancakes”? Maybe. “Orange pancakes”? Nope, not good enough. “Orange vegetable pancakes”? No way would that fly. So I called them “Halloween Pancakes” and said that I was “Just trying them out…” (Since Halloween is a few weeks away, and see how they're sort of orange?)
Halloween Pancakes
Ingredients
- 1 cup cooked, pureed butternut squash
- 4 eggs (Next time I might try 3 eggs + a little cream) Find local eggs from pastured hens here
- ¼ cup Arrowroot Flour
(or Almond Meal/Flour
if you have it, or maybe some of each)
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1-2 Tablespoons maple syrup (read about real maple syrup here or find real maple syrup here)
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- (Those last two were my additions, and so was the arrowroot, because I didn't have any almond flour on hand, which is the other alternative grain I like to use. Katie lists more options in her recipe.)
Instructions
Separate eggs. In one bowl, whip egg whites a few minutes until frothy/foamy. This part makes the pancakes more fluffy according to Katie, so I wouldn't risk skipping this step. It only takes a couple minutes with my hand blender. (Get a hand blender here.)
In a separate bowl, mix the following well: yolks, squash, flour, maple syrup, vanilla, spices, salt, and baking powder. Carefully fold in egg whites.
I cooked them in my favorite stainless steel electric pan in bacon grease, or ghee is good, too. Brown well on each side, serve with plenty of butter and real maple syrup.
Makes 16 silver dollar sized pancakes.
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Let me know what you think!
Rhiannon F S Lynn says
October 9, 2016 at 10:57 AMSounds like a GAPS recipe…
Julia says
March 2, 2013 at 4:13 PMI live in Iceland and I haven’t found pureed butternut squash and stores don’t always have butternut squas. Can I use appelpuree instead?
KitchenKop says
March 3, 2013 at 3:40 PMTry it and let us know, it sounds good to me! 🙂
GiGi Eats Celebrities says
December 17, 2012 at 1:22 AMArrowroot, I have heard a lot about it… How does it taste?
KitchenKop says
December 17, 2012 at 7:31 PMI really don’t think it has any taste at all. It takes on the flavor of whatever you’re mixing it with. 🙂
Kelly
Nicole @ Special Diet Creations says
October 16, 2011 at 3:22 AMThese look amazing! I’ve been on a squash and pumpkin binge lately so this will give me something new to try.
Melissa Taylor says
October 16, 2011 at 1:18 AMI can’t wait to try this! So healthy, too. 🙂
Katie says
October 14, 2011 at 5:23 PMThanks for this! I didn’t know what we were having for breakfast this morning but had leftover betternut squash in the fridge. These were great.
ValerieH says
October 14, 2011 at 1:30 PMI LOVE the name! I will definitely try this. At least one of my kids might think it’s cool. Perfect timing. I suppose they could also be called pumpkin pie pancakes.
I usually freeze leftover cooked pumpkin and other squashes in 2 cup servings. Once I needed to bake pumpkin pies for Thanksgiving but I only had enough pumpkin for 1 pie. I found enough butternut squash in the freezer for another pie. The butternut squash pie won the taste test. I found out a long time ago that pumpkin is lower in carbs than some other squashes. I do love butternut and acorn. Pumpkin tastes just as good.
Magda says
October 14, 2011 at 9:59 AMNice! This recipe is very similar to the nut butter pancakes from GAPS. You use about equal amounts of squash (roasted or steamed, then pureed), nut butter (anyone works: almond is nice, peanut can be a vit overpowering, macadamia would be to die for!) and eggs. You can add cinnamon or other spices and a bit of honey, if needed. Baking powder would be illegal but baking soda is fine. I make these all the time with butternut, acorn or kabocha squashes – each one is different but they’re all good!! I barely use any honey in them batter and each them with butter or coconut oil. Yummy!
Amanda says
October 14, 2011 at 7:25 AMCan you make this with acorn squash? A friend of ours had a bountiful crop and my counter is blooming with acorn squash.
KitchenKop says
October 14, 2011 at 8:05 AMI don’t know why not! It just may not be quite as sweet, I think Butternut is a little sweeter.
Amanda says
October 14, 2011 at 8:09 AMGuess I’ll have to give it a try. The last acorn squash I made for dinner was so sweet I could hardly eat it – weird, isn’t it?
Magda says
October 14, 2011 at 10:00 AMLike I posted below, I make my pancakes with acorn, kabocha or butternut squashes. They all work well. You may have to adjust the amount of eggs as each squash’s texture is a bit different.
Michelle B. says
October 14, 2011 at 12:38 AMI’ve made this recipe a couple of times myself. I believed Katie when she said separating the egg whites wasn’t necessary and I haven’t felt they were too flat. In fact I have added milk to them to thin the batter out so they spread a little. I love your name for these, my family looks at me funny when I say we are having orange vegetable pancakes. 🙂