It is much much easier to just buy a can of pumpkin. But, I had this butternut squash so I used that. Oven heats to 400 degrees, toss the squash in olive oil, and throw it in there.
Cook for 20-30 minutes, tossing occasionally. The edges should brown/caramelize a little, and should be soft enough to mash with a wooden spoon.
Mash up the squash. I used a potato masher, but a fork or wooden spoon will also work.
Add your dry ingredients to a mixing bowl and mix thoroughly.
In a separate bowl, beat egg whites continuously w fork or whisk until frothy/ creamy & soft peaks form. This will make your pancakes fluffier. Important b/c almond meal is different than flour.
Add wet ingredients except milk to dry.
Add mushed squash.
Now add milk, a little at a time until batter is at desired consistency.
This is still a little thick, so I added an extra tbsp or two of milk.
Heat your nonstick griddle over medium high heat. If you don't have a quality griddle, a moderately ok nonstick pan should work, with 1/2 tbsp coconut oil.
Flip when the edges firm up and you start seeing bubbles in the middle of the pancake. These are a little browner because its almond meal & the squash/spices change the consistency.
Drat! We were out of maple syrup, so I ate them with a little honey. Yum!
Close up of the texture. Different from regular flour pancakes, but still fluffy and yummy!
- 1.0c Almond flour/almond meal
- 1/4tsp Baking soda
- 1.0tsp Cinnamon
- 3/4tsp Nutmeg
- 1.0pch Salt
- 2.0c Butternut squash
- 1.0Tbsp Olive oil
- 2/3c Egg whites
- 1/3c Milk
- 1/4tsp Vanilla
- Your favorite pancake topping
San Francisco, CA