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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!<\/p>\n

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.<\/p>\n

Sweet yet nutritious, these pancakes are delicious and perfect even for those picky eaters!
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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!<\/p>\n

mise en place<\/p><\/div>\n

These pancakes contain just a few simple ingredients.<\/p>\n

Roasting the Squash<\/strong><\/p>\n

Cut the squash in half crosswise and scoop out the seeds.<\/p>\n

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A melon baller<\/strong> <\/a>is perfect for the job. Cutting crosswise is easier than cutting lengthwise…you don’t have to cut through the tough stem.<\/p>\n

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\u00b0 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.<\/p>\n

We’re baking up an extra squash to make some soup this week.<\/p>\n

Once cool, scoop the flesh into a bowl, cover and set aside in refrigerator.<\/p>\n

Pancakes<\/strong><\/p>\n

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 \ud83d\ude42 ) in place of flaxseed meal and water.<\/p>\n

Preheat a nonstick skillet or electric griddle on medium heat.<\/p>\n

In a bowl, sift together flour blend, sugar, baking powder, and baking soda. Set aside.<\/p>\n

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.<\/p>\n

For these smaller jobs we love this Braun\u00a0blender.<\/strong><\/a>\u00a0Check it out. We’ve had ours for over 10 years and use it many times a week.\u00a0It’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.<\/p>\n

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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.<\/p>\n

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With a paper towel, lightly rub the skillet or griddle with vegetable oil.<\/p>\n

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).<\/p>\n

For portioning the batter, we like to use a blue portion scoop,<\/strong><\/a> 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.<\/p>\n

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Cook for 2-3 minutes, until the bottoms are golden brown. Flip over and cook until done, approximately 2-3 additional minutes.<\/p>\n

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Serve with soy-free buttery spread, pure maple syrup, or applesauce.<\/p>\n

You will love these pancakes! Don’t hesitate to double the recipe.<\/p>\n

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