Organic Winter Squash Pancakes: Keto Friendly
Full of flavor, color and antioxidants- our butternut squash pancakes with homemade whipped cream are sure to satisfy your sweet breakfast cravings!
Winter Squash is versatile, healthy, beautiful and delicious. I am constantly trying to find new and inventive ways to incorporate winter squash into more meals, and often times adding more produce as a result as well. Cutting down complex carbs has been a priority for some time now in our household. Butternut Squash acts as a great batter for pancakes! By adding a few other ingredients to the squash, a new family favorite meal was formed!
1 Large Organic Butternut Squash
1/3 Cup of Almond Flour
1/3 Cup of Coconut Flour
1/2 Cup of Water
1/3 Cup Brown Sugar
3 Large Eggs
1/2 Cup Butter
1 TSP Vanilla Extract
1 TBS Cinnamon
1/3 Cup Walnut/Pistachios
1 1/2 Cup Heavy Whip Cream
1 Cup of Organic Blueberries
I started off baking the Organic Butternut Squash in the oven for 30 minutes at 400 degrees F. After the butternut was done, and cooled to the touch, I was able to easily separate the flesh from the skin, and scoop out the seeds.
I grabbed a very large mixing bowl ( I am a messy baker), and plopped the butternut into the bowl. This was an experimental bake for me- so slowly added the ingredients to get the batter to right consistency. I added 3 eggs, and the coconut and almond flour to the mixture slowly-while using my hand mixer. I also added half the stick of butter (1/4 cup) to the mixture. I lastly added 1/2 cup of water to get the batter to be a little runny.
I heated up the stove top- this may take a little experimenting with depending on your stove top. I found my cooktop worked best right at a medium heat. I added butter to the pan for each pancake and added about 3/4 of a cup of batter for each pancake. I let it cook, and flipped the little guy after a minute or two. These pancakes flip with ease!
In between flipping the pancakes, I began to make my toppings bar! I made whipped cream out of heavy whipping cream, a touch of cinnamon and a touch of vanilla extract. I also wanted to add blueberries-for taste and color, and the rest of the nuts I had laying around- which happened to be Pistachio and Walnuts. Any chance I have to finish up a product I have, or use leftovers- I take it!
I also had some syrup, and some pumpkin spice spread that I put out for everyone to build their own pancake!
This was has been one of my favorite breakfasts- check out our Instagram and leave comment on your pancakes came out!