• Molly Bergseid


Sunday mornings in October call for autumn-inspired pancakes! I love using squash as a base for baking, so this morning I made my Butternut Squash Pancakes. And let me tell you, they are super yummy!

Here is the recipe for my Butternut Squash Pancakes!

Butternut Squash Pancakes

By Molly Bergseid


1 cup butternut squash puree

2 eggs

2 tbs olive oil, plus more for cooking

2 tbs maple syrup

2 tsp vanilla

1/4 cup water

1/2 cup cassava flour

1/2 cup tigernut flour

1/4 cup collagen peptides

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg


In a large bowl, whisk together the butternut squash puree, eggs, olive oil, maple syrup, vanilla, and water.

Sift in the cassava flour, tigernut flour, collagen peptides, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix until just combined.

Bring 1 tbs olive oil to medium heat in a large frying pan.

Pour in the batter. I use a 1/3 measuring cup to make everything even, but you can make whatever size you like.

Once the pancake is golden brown on the edges and bubbling on the top, flip the pancakes and cook for another 1-2 minutes.

Remove from heat and serve with chopped pecans and maple syrup.


Prep Time: 10 minutes

Cook Time: 20 minutes

Diets: Paleo, AIP (with reintroductions), Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Grain-Free

Hope you like!