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Health, Home, and Happiness: Squash Pancakes

Thursday, February 4, 2010

Squash Pancakes

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Squash pancakes are a favorite in this house. We top them with yogurt now that we're tolerating dairy (see my guest post at Cheeseslave's blog: How GAPS is Helping Our Family).



If you're not on GAPS, squash pancakes are still good. A little more crumbly than wheat pancakes, but you could always add some wheat flour to help them hold together. Because they contain carb/veggie (squash), fat (coconut oil), and protein (eggs), this is an easy all-in-one meal. 


What we use:
3/4 cup of pulp from juicing or cooked squash. I cut the seeds out of apples before I juice them so I can do this.
6 eggs
1 or 2 tablespoons of coconut flour, shredded coconut, or almond flour if needed to thicken
Dash of sea salt
2 tablespoons coconut oil + more as needed for frying.
*Optional: Honey, 1-2 tablespoons.  My kids don't care about the honey, so I leave it out. 

I whir it through my food processor because my juicer leaves big chunks.  If you have a better juicer you could mix it in a bowl with a fork.

I start the pan on medium heat and then turn it down to med-low after flipping.  Smaller pancakes work better than big ones. 

I think it's amusing if I have green pulp from juicing; we have green pancakes.  My kids love these, especially my 3-year-old. 




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4 Comments:

Blogger Katie said...

These sound really good! About how many does your recipe make?

February 4, 2010 at 10:43 AM  
Blogger Cara said...

That would be helpful, wouldn't it? :) About 12-16 depending on how thick or thin the batter is (thin batter makes more)

February 4, 2010 at 11:11 AM  
Blogger Kael said...

Thank you for sharing this recipe. I'm looking forward to trying them soon!

February 4, 2010 at 12:43 PM  
Blogger Katie said...

Thanks! I'm definitely giving these a try.

February 5, 2010 at 5:15 AM  

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