Flourless Squash Pancakes

6 35 382
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 2
Flourless Squash Pancakes
Health Highlights


2 cup cubes Kabocha squash (can sub with butternut squash)
2 large egg Egg
1/4 cup Almond butter
1 pinch Himalayan sea salt
1 tbsp Butter, grass fed, unsalted
1 tsp Maple syrup, pure (for topping)


Prepare the steamer by placing water inside the pot and placing over high heat.

Meanwhile, thoroughly wash the Kabocha squash and chop into 1 inch cubes. The skin of Kabocha squash is perfectly edible so there is no need to peel it off. 

Steam cubed squash for 10 minutes. Let cool for 10 minutes

Transfer steamed squash into high speed blender. Add in the almond butter, eggs and salt. 

Blend until smooth. 

Heat butter in a pan over medium heat. Once heated, pour 1/4 cup batter onto the pan and cook for 1-2 minutes on each side.  Continue with remaining batter.

Serve pancakes with maple syrup or any other toppings you like! 



If having a hard time blending the mixture, add a dash of almond milk to get things going.

If using butternut squash instead, make sure to peel the skin off


Nutrition Facts

Per Portion

Calories 382
Calories from fat 256
Calories from saturated fat 60
Total Fat 28.5 g
Saturated Fat 6.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.1 g
Monounsaturated Fat 12.1 g
Cholesterol 232 mg
Sodium 155 mg
Potassium 815 mg
Total Carbohydrate 19.3 g
Dietary Fiber 4.7 g
Sugars 7.5 g
Protein 14.5 g

Dietary servings

Per Portion

Meat Alternative 1.5
Vegetables 2.0

Energy sources


Meal Type(s)