It’s shrove Tuesday so pancake day!!!
If you think just because your gluten-free you have to go without pancakes you’re wrong. This is what we had for breakfast this morning, quick, easy, my daughter loved them. You’d never know I made them with butternut squash.
I personally think these pancakes have much more flavour than regular pancakes which can be bland without toppings, butternut squash adds sweetness. You do have to make these more American style rather than crepes otherwise they’re a little more fiddly to flip over but I think it’s worth it.
You can still add all your favourite toppings, obviously being a chocoholic we added chocolate and some nuts but you could try some fruit, yoghurt, honey, maple syrup.
If you have a go at making these and discover a new favourite topping please let me know in the comments section.
Happy pancake making!
- 1 tablespoon of coconut oil or butter
- 2 tablespoons of almond butter
- 2 eggs
- 4 cm end of butternut squash
- ½ teaspoon of cinnamon
- ¼ teaspoon of all spice
- Melted dark chocolate (optional)
- Nuts (optional)
- Use a little of the oil or butter to grease non stick frying pan after each set of pancakes
- Use a food processor or hand blender to blend the almond butter, eggs and the peeled, diced squash (no need to pre-cook squash)
- Pour 2 heaped tablespoons of the batter into the pan, I cook 3 at the same time on a medium heat
- When you start to see bubbles in the batter, flip and cook the other side
- Top with your favourite pancake topping, enjoy!
