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These simple Paleo Maple Butternut Squash Pancakes are full of delicious flavor, and made in a blender! With the right amount of spices and sweetness, this makes for a tasty gluten-free fall breakfast!
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So I am having surgery later on this week. Nothing major, just getting a pesky little cyst removed from my left wrist which has been causing me some pain for a while now. I’m not really too nervous, I’m actually looking forward to getting this thing out because I’m tired of the pain it brings. It’s annoying. Of course, wait until about an hour before surgery and I might be nervous then! But since I prefer to use two hands when I am prepping and cooking, it might be a little while before I can develop some more recipes. I think the recovery will be fine and I shouldn’t be in pain for too long, but better to be safe than sorry!
Butternut squash is one of my favorite squashes to use during the fall and winter months. I love the flavor and the slight sweetness of it, and pairing it with maple syrup is delicious! So I thought that some paleo butternut squash pancakes would make for the perfect fall breakfast! These pancakes are simple and the batter can be made in a blender. I love simple recipes!
These pancakes are nice and fluffy, and the flavors of the butternut squash, maple, cinnamon and hint of nutmeg and ginger come together well to give this meal the perfect fall flavor. Butternut squash is a great source of Vitamin A, Fiber and Potassium, not to mention it’s delicious! These paleo maple butternut squash pancakes are perfect for all mornings!
Since the batter is made in a blander, this doesn’t take long to make at all. You can pre-roast some butternut squash the night before, then blend all of the ingredients the next morning and voilà! Top them with a little extra pure maple syrup and you have a tasty fall breakfast! You can even top it with a little bit of crumbled bacon, because maple, bacon and butternut squash taste amazing together!
These Paleo Maple Butternut Squash Pancakes are full of delicious flavor! With the right amount of spices and sweetness, this makes for a tasty gluten-free fall breakfast!
- 1/2 cup butternut squash cooked and mashed
- 4 eggs
- 3 Tbsp maple syrup plus extra, for topping
- 1/2 tsp vanilla extract
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 1/2 tsp baking soda
- pinch salt
- 1 Tbsp butter or oil for greasing skillet
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In a blender, add the butternut squash, eggs, vanilla, and maple syrup, and blend until smooth.
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Add in the tapioca flour, coconut flour, spices, and baking soda until everything is well combined.
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Heat a tablespoon butter or coconut oil in a skillet over medium heat.
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Using a ladle, spoon the pancake mixture into the skillet forming 4-inch round pancakes.
Cook on one side for 2-3 minutes, until the edges have become a golden-brown and the batter starts to form bubbles. Carefully flip the pancakes over and cook the opposite side.
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Transfer to a plate. Top with pure maple syrup. Enjoy!
