Sweet Pancakes Made From a Mixture of Cooked Honey Bear Squash, White Flour, Coconut Flour, Tapioca Flour, Coconut Palm Sugar and Vanilla

Hip Hip Hooray for Honey Bear Winter Squash from Taproot Farm! It’s so incredibly versatile, whether you want to make a sweet or savory dish. One of my most recent kitchen experiments were these delicious Sweet Squash Pancakes! It took me a bit to get the consistency and flavors just right in this – the first batch tasted way too salty and also stuck like cement to the pan haha! But, after trial and error, I bring to you the finalized recipe! My taste testers agreed these were both the perfect flavor and consistency – sweet but not too sweet and moist but not mushy. Needless to say, these were all devoured in one sitting and we are already looking forward to having more squash to make these with again sometime soon. Hope you all enjoy – happy pancake making!

Makes Around 3-4 Stack Sized Servings

*This recipe requires precooked squash, so plan to have that done beforehand. See below if you need instruction.*

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Blender

Dry Measuring Cups

Liquid Measuring Cup

Measuring Spoons

Spatula

Frying Pan

Ingredients:

1 Cup Cooked Honey Bear Winter Squash (*See directions below)

1 Cup All-Purpose Flour

1/4  Cup Coconut Flour

1/4 Cup Tapioca Flour

1/4 Cup Coconut Palm Sugar

1/3 Cup Organic Cane Sugar

5 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1/4 Teaspoon Salt

1 and 1/4 Cup Whole Milk

2 Teaspoons Pure Vanilla Extract

1 Large Egg

*Extra Ingredients: Unsalted butter (for greasing pan), cinnamon, pecans, maple syrup and whipped cream

Instructions:

1. First and foremost, if you need to cook your squash do that immediately. Pierce the squash all over with a sharp knife and place in an oven safe baking dish. Cook squash for 45 minutes at 375°F. Allow to cool, scoop out seeds and slimy parts, then scoop out flesh into a container.
2. Combine all ingredients (minus the “extra ingredients” listed) into your blender and blend until smooth. Use a spoon if necessary to help mix/incorporate stuck ingredients.
3. Next, prepare sauté pans by placing the pans on medium heat and greasing with unsalted butter (I just keep a stick handy and lightly grease as needed in between pancake pouring).
4. Pour in pancake mixture (I did two pancakes at a time).
5. Allow pancake edges to cook a bit/start bubbling then gently flip, cooking until solidified.
6. Store pancakes in a covered dish to keep warm and repeat until all pancakes are made.
7. Top pancakes with whipped cream, pecans, maple syrup and cinnamon.
8. Enjoy! 🙂

*Store in fridge then reheat to eat later.*