These coconut delicata squash pancakes are a fun fall breakfast. Giving a similar effect as a pumpkin bread, the squash in these pancakes give a great heartiness for those fall mornings. Plus, that subtle coconut flavor can’t be beat!
Further Food Nutritionist Commentary:
By Nikki Nies, MS,RD, LD
Coconut Delicata Squash Pancakes
1-2 whole delicata squash (enough for 1 cup after roasted and mashed)
2 scoops Further Food Collagen Peptides
2 tablespoons shredded coconut
2 tablespoons coconut flour
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon almond milk
- Slice your delicata squash into even slices and remove all seeds. Roast at 375 degrees for about 15-20 minutes depending on how thick you sliced it (ready once soft and fork easily goes into center).
- Once squash cools, peel off the skin and mash with a fork.
- Measure 1 cup of the mashed delicata squash and mix with all other ingredients.
- Spray a non-stick pan with coconut oil and pre-heat over low-medium heat.
- Using ¼ cup measuring cup, scoop batter onto hot pan. Flip pancake once you start to see bubbles in the center.
- Repeat step 5 with all the batter.
- (optional) Melt coconut butter over the stove top and drizzle on top of pancakes.
Per Serving: Calories: 280; Total Fat: 17 g; Saturated Fat: 3 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Cholesterol: 186 mg; Sodium: 445 mg; Potassium: 466 mg; Carbohydrate: 22 g; Fiber: 3 g; Sugar: 11 g; Protein: 14 g
Vitamin C: 12%; Vitamin A: 74%; Iron: 11%; Calcium: 6%
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