Mmmmm, pancakes! Nothing screams "It's the weekend!" quite like waking up to some warm, fresh pancakes, right? These pancakes are my husbands favorite! We are hugely into squash (I'm sure you can tell), which is one reason why he really digs them. Another reason is their fluffy texture.
If you are making these for people who aren't used to paleo or gluten-free cooking, trust me, they will never know. That's how legit these pancakes are. Another bonus about this recipe is unlike many other paleo or gluten-free pancake recipes, these pancakes are actually easy to flip! Yay for that!!!
You can most definitely sub the delicata with butternut squash, sweet potato, or even pumpkin purée. So if you gravitate towards one of those over delicata, go for it! They also freeze really well. So if you want to double the recipe and freeze some for quick weekday breakfast ideas, that is a great option.
Roast delicata and then purée.
One of our favorite toppings for these pancakes are my Simply Spiced Roasted Pears. Oh they go so good and give these pancakes just the right complement. Add some pecans to the mix and you are good to go!
3/4 cup almond flour
3/4 cup tapioca flour
1 1/2 tsp baking powder
1/4 tsp sea salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup delicata purée (1 medium sized delicata)
1 tsp vanilla extract
coconut oil for frying
Top with Spiced Pears
1. The first thing you will need to do, is roast your delicata squash. Preheat oven to 400°F. Slice the delicata in half, scoop out the seeds, and rub with coconut oil on both sides. Place the delicata, flesh side down on the baking sheet and put it in the oven for about 25-30 minutes, or until fork tender. Once the delicata is done, use a spoon to scrape the delicata flesh away from the skin. Purée the flesh in a food processor until smooth. One medium sized delicata should yield you enough for 1/2 cup of purée. You can do all of this in advance so making pancakes is a breeze!
2. Mix the almond flour, tapioca flour, baking powder, sea salt, cinnamon, nutmeg, and cloves in a mixing bowl.
3. In a separate bowl, mix the eggs, delicata purée, and vanilla.
4. Combine the wet and dry ingredients. Heat 1 tablespoon of coconut oil over medium heat in your frying pan. Pour the batter onto your frying pan giving the pancakes about 4 inches in diameter. Cook for about 4 minutes, or until golden brown. Then flip the pancake and cook for another 3-4 minutes.
5. Once all the pancakes are made, top them with some spiced pears, pecans, sweet cashew cream, or maple syrup. This recipe makes about 8 pancakes.