Kabocha Squash Pancakes
Serves: 1
Happy Friday! I hope you had a great week! I am so sorry I have been M.I.A, but if you read Monday’s post, then you know that I took advantage of the opportunity to stay in Arizona to spend a few extra days with my sister! It had been 2 years since I had seen her so the extra few days were really a blessing! Although I did think (all the time) about how I owed you a post, I decided that the time was best spent soaking up every second with my sister! So, don’t think I wasn’t thinking of you while I was away ?
I know, I also owe you a big update on the race! I promise to put together a full recap for you because let me tell you…that was one hard race! If you follow me on instagram then you have seen a few pictures! Yes, you can see the death in my eyes after crossing that line!
Until then, you will just have to enjoy this amazing recipe! I had planned on sharing this recipe a few weeks back, but time got lost. I made these pancakes at least 4 times before I left for Arizona….yes, they were THAT good! Then again, anything with kabocha is amazing! For those who can’t find kabocha, you can substitute pumpkin, acorn squash, butternut squash, sweet potato, etc! Whatever your pleasure!
I hope you enjoy!
Fit Ingredients
- 1/4c (28g) almond flour
- 1/2c (85g) kabocha squash, baked (flesh only)
- 3 large egg whites
- 1/2 tsp baking powder
- 1 tsp ground cinnamon (add more or less to taste)
- 1 tbs pure maple syrup, optional
Directions
1. Mash your kabocha squash in a bowl.
2. Add your egg whites (and maple syrup, if using) to your squash. Mix until fully incorporated.
3. Add your almond flour, baking powder and cinnamon to your squash and egg whites.
4. Mix well.
5. Coat a medium skillet with non stick spray (or coconut oil) and set over medium heat.
6. Drop the batter into the pan in about 2tbs serving size.
7. When batter begins to bubble (about 3-4 minutes), flip and cook for an additional 2-3 minutes.
8. Repeat until all batter is gone.
9. Serve with toppings of choice! My favorites are always crushed pecans, whipped coconut cream and/or additional cinnamon!
These pancakes are fluffy and packed with flavor! I think these are my favorite pancakes to date!
***************************************************************************************************
Nutrition(for the entire recipe):
Calories: 244.1, Protein: 17.4g, Carbs: 16.0g, Fat: 14.1g (1g Saturated), Sodium: 165mg, Fiber: 5g (Net Carbs: 11g)
***************************************************************************************************
