Spiced Almond Pancakes with Candied Butternut Squash
Ingredients
Candied Butternut Squash
-
1
small
butternut squash, peeled and cut into small cubes
-
3
tablespoons
unsalted butter
-
¼
cup
pure maple syrup
-
1
teaspoon
cinnamon
-
½
teaspoon
salt
-
½
teaspoon
pepper
Spiced Pancakes
-
1
cup
all-purpose flour
-
¾
cup
almond flour/meal
-
1
tablespoon
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
cinnamon
-
½
teaspoon
ground ginger
-
½
teaspoon
salt
-
1
tablespoon
brown sugar
-
2
large
eggs
-
1-2
tablespoons
molasses
-
4
tablespoons
unsalted butter, melted
-
1
cup
milk
-
slices
pure maple syrup, apple, and toasted almonds for serving
Maple Butter
-
1
tablespoon
salted butter
-
3
tablespoons
pure maple syrup
Instructions
- Preheat the oven to 400°F.
- Combine butternut squash, butter, maple syrup, cinnamon, salt, and pepper on a baking sheet and toss to combine.
- Bake for 30-40 minutes until the squash is tender and caramelized, tossing occasionally.
- In a large bowl, mix together all-purpose flour, almond flour, baking powder, baking soda, cinnamon, ginger, salt, and brown sugar.
- Add eggs, molasses, melted butter, and milk to the dry ingredients and mix until just combined.
- Cover the batter and let it rest for 10 minutes.
- Prepare maple butter by beating together salted butter and maple syrup until fluffy.
- Heat a skillet over medium heat and melt some butter.
- Pour ⅓ cup of pancake batter onto the skillet and cook until bubbles appear, then flip and cook until golden.
- Repeat with remaining batter.
- Serve pancakes topped with maple butter and candied butternut squash, garnished with apple slices and toasted almonds.
Nutrition Facts (estimated)
Servings
12
Calories
267
Total fat
14g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
50mg
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