2-ingredient paleo pancakes
Happy Friday! I thought I'd share my Tuesday breakfast, because it's honestly perfect for any fall breakfast (or snack, or dinner...).
When you wake up on a Tuesday morning thinking 1) it's Friday and 2) realizing it's 34 degrees outside, you kind of just want some comfort food for breakfast.
Kind of depressing, since oatmeal is like a big hug and takes less than 5 minutes to make. I was left with the thought of "what do I eat for breakfast??"
I'm horrendously unprepared for a Paleo lifestyle — I don't have almond or coconut flour. I settled on "2-ingredient" butternut squash pancakes and hoped that making this wouldn't make me late for work.
I've made 2 ingredient banana pancakes in the past, and while they were good, I wouldn't call them pancakes per se. They're more like warm bananas (but at least they didn't taste like eggs).
These turned out way better, but still aren't very "pancake-y." They are, however, a great light breakfast and would be perfect pre-workout.
2-Ingredient Squash Paleo Pancakes
serves: 2 | time: 15 minutes | breakfast | paleo, gluten free, vegetarian
adapted from Wellness Mama
- 1/2 cup butternut squash puree
- 1 egg (use 2 for a fluffier pancake but be careful of this tasting like a scrambled egg)
- Coconut oil for pan
Optional add-ins (strongly recommend at least 1-2 of these):
- Vanilla extract
- Pumpkin spice
- Coconut flakes
- Measure out the squash puree and put into a bowl.
- Add egg(s) and whip until it achieves a smooth consistency. It may help to add banana or honey for sweetness; I strongly recommend adding vanilla extract and some spices for an added kick.
- In a pan, heat up 1/2 tsp of coconut oil. When it's all melted, pour the pancake mixture into the pan. If adding in mix-ins like raisins, add now. Flip when ready.
- Top with whatever floats your boat & enjoy!