Gluten Free Squash Pancakes

I like pancakes, who doesn’t? One day we wanted a weekend treat and knowing there is absolutely nothing healthy about the traditional pancake, we wanted to find a better way to make it. We wanted a gluten free and free of all other grain types, homemade healthy option.

 

Salty version

What you need:

• 2 cups Cooked Squash or Pumpkin
• 1 cup Chopped Spinach
• 1 cup Minced Onion
• ¼ cup Almond Flour
• ½ tsp. Sea Salt
• 12 egg whites
• 1 tsp. Coconut Oil

Sweet version:

Omit the onions, and salt and add Stevia and cinnamon instead.

What you do:

1. If you’re using cooked spaghetti squash, place it in a bowl and separate the strands with a fork. If you’re using another variety of cooked squash or pumpkin, puree it in a food processor or blender (keep the squash a bit chunky) and transfer to a bowl.
2. Mix in the onion, flour, and salt. Lightly beat the eggs and add them to the squash mixture.
3. Heat a skillet or griddle over medium heat. Lightly grease the pan with oil. Use a ¼ cup measure to scoop the batter into the hot pan.
4. Cook the pancakes until they develop a very crunchy crust - they’ll stay delightfully chewy on the inside.

Makes 2 servings.

Nutrient breakdown per serving:

• Calories: 305
• Fat: 15
• Carbs: 9
• Protein: 33
• Sugar: 2
• Fiber: 9

Get Macro Patterning Nutrition for more healthier recipes.