Lately, we’ve been enjoying acorn squash in so many ways. A couple of weeks ago, Joel posted on instagram a picture of his squash pancakes that we were devouring. A follower contacted us for the recipe. We sent Hope the recipe and thought, why not post it!
Acorn squash brings out a very mild flavor, offering a slightly buttery and sweet taste, which makes them perfect in pancakes. What an easy way to add some extra veggies to breakfast.
Sweet yet nutritious, these pancakes are delicious and perfect even for those picky eaters!
Mashed roasted sweet potatoes or butternut squash can be substituted for the acorn squash. Hope sent us a picture of the pancakes she made substituting sweet potatoes. They looked amazing and ever so delicious!
mise en place
These pancakes contain just a few simple ingredients.
Roasting the Squash
Cut the squash in half crosswise and scoop out the seeds.
A melon baller is perfect for the job. Cutting crosswise is easier than cutting lengthwise…you don’t have to cut through the tough stem.
Line a baking sheet with parchment paper. Spray the parchment with pan spray and sprinkle with salt and pepper. Place squash on baking sheet, cut-side-down. Roast in an oven preheated to 400° F until the flesh of the squash is easily pricked with a fork, about 30-40 minutes (cooking time depends on size of squash). Remove from oven and allow to cool.
We’re baking up an extra squash to make some soup this week.
Once cool, scoop the flesh into a bowl, cover and set aside in refrigerator.
Pancakes
Make a flax egg by whisking together 1 tablespoon of flaxseed meal with 3 tablespoons of water. If egg allergy is not an issue and you’re not vegan, use 1 egg (from farmers who raise happy hens 🙂 ) in place of flaxseed meal and water.
Preheat a nonstick skillet or electric griddle on medium heat.
In a bowl, sift together flour blend, sugar, baking powder, and baking soda. Set aside.
Place the flax egg, alternative milk, a little oil and salt, and 3/4 cup of the reserved squash into a blender and blend until smooth.
For these smaller jobs we love this Braun blender. Check it out. We’ve had ours for over 10 years and use it many times a week. It’s perfect for salad dressings, sauces, and rough chopping veggies. Best of all, it comes with so many essential kitchen tools, including an immersion blender and a whisk for whipping up desserts.
Add wet ingredients to dry and whisk just until combined. The batter will be thick, as shown below. However, it it’s too thick, add an additional 1-2 tablespoons of milk. Allow the batter to rest for 5 minutes.
With a paper towel, lightly rub the skillet or griddle with vegetable oil.
Potion 1/4 cup of batter per pancake on preheated skillet or griddle. Use the back of the spoon or scoop to slightly spread into an even round shape (the pancake should be fairly thick).
For portioning the batter, we like to use a blue portion scoop, which is also identified as a #16 scoop. This ensures each pancake is uniform in size and we get the same amount of pancakes every time.
Cook for 2-3 minutes, until the bottoms are golden brown. Flip over and cook until done, approximately 2-3 additional minutes.
Serve with soy-free buttery spread, pure maple syrup, or applesauce.
You will love these pancakes! Don’t hesitate to double the recipe.
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Acorn Squash Pancakes
Yield 8 Pancakes
Free of: gluten and top 8 allergens.
These pancakes are simply delicious!
Ingredients
1 tbsp flaxseed meal
3 tbsp lukewarm water
1 cup gluten-free all-purpose flour blend
2 tsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 cup alternative milk, unsweetened
1 tbsp vegetable oil
1/4 tsp sea salt
1 small acorn squash, cut in half crosswise, seeded, and roasted (you will need 3/4 cup of flesh when squash has cooled) (see recipe notes)
Maple syrup or applesauce
Instructions
- In a small bowl, whisk together flaxseed meal and water. Set aside.
- Preheat a nonstick skillet or electric griddle on medium heat.
- In a medium bowl, sift together flour blend, sugar, baking powder, and baking soda. Whisk together. Set aside.
- Return to the flax egg (flaxseed meal and water). Whisk vigorously. The viscosity should be like that of an egg. Place the flax egg, milk, oil, salt, and 3/4 cup of the reserved squash flesh into a blender and blend until smooth, about 10-20 seconds.
- Add wet ingredients to dry ingredients and stir just until combined. The batter will be thick. However, if it’s too thick, add 1-2 tablespoons of milk. Allow the batter to rest for 5 minutes.
- With a paper towel, lightly rub the skillet or griddle with vegetable oil.
- Portion ¼ cup of batter per pancake on preheated skillet or griddle. Use the back of a spoon or scoop to slightly spread into an even round shape (the pancake should be fairly thick). We like to use a blue portion scoop, which is also identified as a #16 scoop. This ensures the pancake is uniform in size.
- Cook for 2-3 minutes, until the bottoms are golden brown. Flip over and cook until done, approximately 2-3 additional minutes.
- Serve with soy-free buttery spread, maple syrup, or applesauce.
Notes
- Cut the squash in half crosswise and scoop out the seeds. Line a baking sheet with parchment paper. Spray parchment with pan spray and sprinkle with salt and pepper. Place squash on baking sheet, cut-side-down. Roast in an oven preheated to 400° F until the flesh of the squash is easily pricked with a fork, about 30-40 minutes, depending on size of squash. Remove from oven and allow to cool. Once cool, scoop flesh into a bowl, cover and set aside in refrigerator.
- Not all acorn squash are the same. Though winter squash have a lower water content than summer squash, some squash may contain more water than others. We've made this recipe with only 3/4 cup unsweetened hemp milk. However, this weekend we needed to add an additional 2 tablespoons of milk.
- We normally use King Arthur's Gluten Free All-Purpose Flour and get fantastic results! King Arthur just came out with a Gluten Free Measure For Measure Flour, which we tried this past week. So far, we only tried this measure for measure with these pancakes and were totally disappointed! For these pancakes, we'll stick with their Gluten Free All-Purpose Flour. We'll give the measure for measure another try on something else. The flours have the same ingredients, with the measure for measure also containing sorghum flour and xanthan gum.
Courses Breakfast & Brunch
Excellent recipe! I altered it slightly as I don’t have access to acorn squash locally and used sweet potatoes. I had to add a little additional rice milk to the batter but results were great and tasted wonderful. I am already planning to make this recipe again this week! Great recipe Mary and Joel!
Hope,
We are so happy you enjoyed the recipe!