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Your Allergy Chefs Acorn Squash Pancakes - Your Allergy Chefs Allergy friendly acorn squash pancakes|Allergen free pancake recipes
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Acorn Squash Pancakes

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

  1. In a small bowl, whisk together flaxseed meal and water. Set aside.
  2. Preheat a nonstick skillet or electric griddle on medium heat.
  3. In a medium bowl, sift together flour blend, sugar, baking powder, and baking soda. Whisk together. Set aside.
  4. 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.
  5. 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.
  6. With a paper towel, lightly rub the skillet or griddle with vegetable oil.
  7. 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.
  8. Cook for 2-3 minutes, until the bottoms are golden brown. Flip over and cook until done, approximately 2-3 additional minutes.
  9. 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.

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Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/acorn-squash-pancakes/