Roasted Winter Squash Pancakes
DAIRY
FREE
These fluffy and delicate pancakes are a delight when served with sweet and nutty Almond Butter Honey Spread on top.
| Prep Time 10 minutes |
Cook Time 12 minutes |
Makes 8 pancakes |
Serving Size 2 pancakes |
INGREDIENTS
2 cups roasted butternut or other winter squash purée, no skin or seeds
4 large egg yolks
¾ tsp. sea salt
½ cup ghee or animal fat
Almond Butter Honey Spread
METHOD
1 In a medium bowl, whisk together roasted winter squash, egg yolks, and sea salt.
2 Heat a large skillet over medium-low heat. Add ¼ cup ghee, and swirl the skillet to distribute.
3 Using a ¼ -cup scoop, add squash mixture to the skillet. (You’ll have to work in batches to avoid overcrowding the skillet.) Gently press down on each pancake with a spatula to flatten to ¼ -inch (.5cm) thickness. Cover, and cook pancakes for 3 minutes.
4 Uncover, flip over pancakes with spatula, re-cover, and cook for 3 more minutes.
5 Transfer cooked pancakes to a plate, and repeat with remaining squash mixture and remaining ¼ cup ghee. Serve topped with Almond Butter Honey Spread.
Topping
Almond Butter Honey Spread
To make this delightful spread, whisk together ¼ cup all-natural almond butter and 4 teaspoons raw honey in a small bowl. Pour into a small pan, set over medium heat, and cook, whisking constantly, for 3 minutes. When honey and almond butter are combined and warmed, reduce heat to low.