About:

I don’t make pancakes often, but when I do, they are usually loaded with vegetables 🙂

I’m not a the best photographer so these pancakes might not look too fancy, but don’t be fooled! They are:
~Paleo/gluten-free
~Full of vegetables
~High in protein
~High in fiber
~Easy to throw together
~Delicious!
AND they scream fall! 🙂


Yield:

about 10 small pancakes


Ingredients:

  • 1 1/2 cups steamed, cubed butternut squash (just steam them in a steamer until soft)
  • 5 eggs
  • 3 Tbsp coconut flour
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 Tbsp coconut sugar

Directions:

  1. Throw all the ingredients in a high-power blender and blend until smooth.
  2. Pour onto a hot griddle and flip when one side is browned.
  3. Top with toppings of choice! (We do pure maple syrup and coconut cream)

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