Healthy Gluten Free Squash Pancakes Recipe

Is saying that I love pancakes considered a cliche? Well I don’t care, I love them. Seriously, who can say that they don’t like pancakes?

The only thing I don’t like about them is that there is nothing healthy about them. In fact, every time I eat them I feel like I ate a block of cement. It seems like years of eating clean stripped all the immunity against junk food to the point that I cannot face the aftermath of sore stomach. It’s like my body rejects it now. It’s weird. And awesome!

But back to the pancakes, I want to share with you a healthy recipe that you will love and that your stomach will approve (and maybe ask more of it!). It’s very simple and requires just a handful of ingredients, so it’s a perfect Sunday breakfast, so here we go:

What you need:

• • 2 cups cooked squash or pumpkin, baked
  • 1/4 cup almond flour
  • 1/8 teaspoon sea salt
  • 12 egg whites
  • 1 tbsp coconut oil
  • 2 tbsp cinnamon

What you do:

1. If you’re using cooked spaghetti squash, place it in a bowl and separate the strands with a fork. If you’re using another variety of cooked squash or pumpkin, puree it in a food processor or blender (keep the squash a bit on the chunky side) and transfer to a bowl.
2. Mix in the cinnamon, almond flour, and salt.
3. Lightly beat the eggs and add them to the squash mixture.
4. Heat a skillet or griddle over medium heat. Lightly grease the pan with coconut oil. Use a 1/4 cup measure to scoop the batter into the hot pan.
5. Cook the pancakes for 5-6 minutes on each side. You want them very crunchy on the outside – they’ll stay delightfully mushy on the inside.