Butternut Squash Pancakes

July 15th 2016

cooking-time15 Minutes

serves twoServes 2

Grain FreeGrain Free



  • 1 cup butternut squash
  • 4 eggs
  • ¾ tbsp maple syrup
  • 1 tsp cinnamon
  • 1 pinch himalayan salt
  • 1 pinch coconut flour
  • 1 tbsp ghee


This is one of my favourite breakfast recipes and one that is popularly requested by friends. I go through phases of obsession with certain foods, as many of us do. In fact, if I let myself, I could eat these everyday.

They are gluten-free, grain-free and will totally make getting out of bed easier, especially in the winter months. When I was on a candida diet, I substituted the maple syrup for organic stevia. Tastes just as good.

I roast a butternut squash at the beginning of each week and keep it in the fridge to use for this recipe, salads, etc.

Important tip: You really only want a pinch of coconut flour – if you add too much your pancake will fall apart very easily and you’ll have more of a pancake scramble (been there, done that, still ate it).

Whisk all the ingredients together – it will form a pancake-like consistency. In a non-stick pan, melt 1/2 tsp coconut oil or ghee on medium heat. Put your batter down. Flip when ready.

Top with almond, pumpkin seed butter, coconut or pumpkin seed oil


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