Souffle Spice Pancakes

Flourless pancakes made with squash and almond butter. Light and fluffy centers with crispy edges. Delicious with butter and real maple syrup!

20 minutes

10 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	235
Fat:	19 g
Carbohydrates:	12 g
Protein:	6 g
Calculated per serving.

by Caroline

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View other recipes by Caroline

Serves: 4

Ingredients

1 cup 1 cup 1 cup Acorn Squash, cooked and mashed
0.75 cup 0.75 cup 0.75 cup Almond Butter
0.333 cup 0.333 cup 0.333 cup Plain Greek Yogurt
5 whole 5 whole 5 whole Eggs, separated
1 tsp 1 tsp 1 tsp Pure Vanilla Extract
1 tsp 1 tsp 1 tsp Cinnamon, ground
1/8 tsp 1/8 tsp 1/8 tsp Ginger, ground
0.25 tsp 0.25 tsp 0.25 tsp Sea Salt

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Using a sharp knife, carefully cut squash in half and quarters. Grease orange side of squash with coconut oil. Roast for 40-50 minutes, squash should be soft when poked with a fork. Allow to cool before removing squash from their skins and mashing.
Heat a griddle to medium heat.
Separate the eggs, putting the whites in one bowl and the yolks in another. Use a hand blender to whip the egg whites until soft, foamy peaks begin to form.
Add mashed squash, almond butter, kefir, vanilla and spices to bowl with egg yolks. Use a hand blender to blend to a smooth batter. Fold egg whites into the yolk mixture and lightly mix to a form a fluffy batter.
Melt a pad of butter on griddle and spoon batter onto hot griddle. Slowly cook for about 2-3 minutes, flip, then continue to cook on the other side. Pancakes will be soufflu00e9 like yet should still be cooked thoroughly. Repeat with remaining batter.
Serve with butter, yogurt, whipped cream, maple syrup and fresh berries.