Sneaky Snack Sunday-Patty Pan Pancakes

 Patty Pan Pancakes “Patty Cakes” ⠀

The patty pan squash was the winner by far yesterday! There were lots of fun ways to use this squash but I couldn’t resist making something that could be called “Patty Cakes”. This recipe is gluten free and dairy free so it’s a good option for people with food sensitivities. My kids devoured them. The texture is a little different than regular pancakes but they didn’t seem to mind.  Patty Pan Squash from the Hub City Farmer’s Market, Jackson Farms II.


Adapted from a few different pancake recipes.⠀

Ingredients:⠀
•1 patty pan squash (about 1/2 cup) cooked and mashed ⠀
•2 large eggs⠀
•2 tablespoons maple syrup or honey⠀
•1/4 teaspoon cinnamon⠀
•1/4 teaspoon nutmeg⠀
•2/3 cup almond flour⠀
•1/8 teaspoon sea salt⠀
•3/4 teaspoon vanilla extract⠀
•1/4 teaspoon baking soda⠀

Directions:⠀
1. Cook squash (I just peeled it and scooped the seeds out and then cooked it in the microwave for 5 min on a wet paper towel. Cut it in pieces and zapped in the food processor for a few seconds )⠀
2. Whisk eggs, mashed squash, vanilla, and maple syrup together in a medium sized bowl⠀
3. Whisk dry ingredients in a small bowl (almond flour, baking soda, cinnamon, nutmeg, salt) and add to wet ingredients, stirring until just combined ⠀
4. Heat griddle and grease with butter or coconut oil⠀
5. Scoop 1/4 cup of batter onto griddle and cook until top begins to bubble ⠀
6. Carefully flip pancake to cook on the other side for approximately 1 more minute. ⠀

Serve with fruit and honey or maple syrup! They are actually sweet enough without the syrup but kids love to dip

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