Spiced Almond Pancakes with Candied Butternut Squash + Maple Butter
Spiced Almond Pancakes with Candied Butternut Squash + Maple Butter is a lacto ovo vegetarian recipe with 12 servings. This side dish has 297 calories, 5g of protein, and 19g of fat per serving. For 86 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe is liked by 347 foodies and cooks. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up salted butter, maple syrup, salt, and a few other things to make it today. It is brought to you by Half Baked Harvest. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. Roasted Butternut Squash Soup with Maple Candied Bacon, Warm Quinoa, Butternut Squash and Kale Salad with Easy Maple Candied Pecans, and Baked Spiced Butternut Squash with Apples and Maple Syrup are very similar to this recipe.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
3/4 cup almond flour/meal
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tablespoon brown sugar
1 small butternut squash, peeled + cut into small cubes
1 teaspoon cinnamon
2 eggs
1 cup all-purpose flour
1/2 teaspoon ground ginger
1/4 cup pure maple syrup
pure maple syrup, apple slices + toasted almonds, for serving
3 tablespoons pure maple syrup
1 cup milk
1-2 tablespoons molasses, depending on your taste (I like using 2 tablespoons)
1/2 teaspoon salt + pepper
1/2 teaspoon salt
1 stick (8 tablespoons butter) salted butter
3 tablespoons unsalted butter
4 tablespoons unsalted butter, melted
Equipment:
oven
baking sheet
roasting pan
mixing bowl
hand mixer
griddle
frying pan
bowl
spatula
Cooking instruction summary:
Instructions!Candied Butternut SquashPreheat the oven to 400 degrees F.Add the butternut squash, butter, maple syrup, cinnamon, salt + pepper to a baking sheet with sides or a roasting pan. Toss well to combine. Place in the oven and bake for 30-40 minutes or until the squash is tender and caramelized. While roasting, toss the squash around a couple of times to ensure even cooking.!Spiced PancakesIn a large mixing bowl, combine the flour, almond flour, baking powder, baking soda, cinnamon, ginger, salt and brown sugar. Add the eggs, molasses, butter and milk. Mix the batter until just combined. It's OK if there are lumps in the batter. Cover the batter and set aside for 10 minutes while you make the maple butter.Using an electric mixer, beat together the butter and maple syrup until the butter is whipped and fluffy. Spoon into a bowl for serving.When the squash is almost done roasting, heat a large skillet or griddle over medium heat and add butter to melt. Pour about 1/3 cup pancake batter on the center of the hot pan and gently spread the batter to form a circle. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.To serve, spread each pancake with a little maple butter and then top with candied butternut squash. Garnish with apple slices + toasted almonds and then finish with a drizzle of maple syrup if desires. DEVOUR.
Step by step:
1. Preheat the oven to 400 degrees F.
2. Add the butternut squash, butter, maple syrup, cinnamon, salt + pepper to a baking sheet with sides or a roasting pan. Toss well to combine.
3. Place in the oven and bake for 30-40 minutes or until the squash is tender and caramelized. While roasting, toss the squash around a couple of times to ensure even cooking.!Spiced Pancakes
4. In a large mixing bowl, combine the flour, almond flour, baking powder, baking soda, cinnamon, ginger, salt and brown sugar.
5. Add the eggs, molasses, butter and milk.
6. Mix the batter until just combined. It's OK if there are lumps in the batter. Cover the batter and set aside for 10 minutes while you make the maple butter.Using an electric mixer, beat together the butter and maple syrup until the butter is whipped and fluffy. Spoon into a bowl for serving.When the squash is almost done roasting, heat a large skillet or griddle over medium heat and add butter to melt.
7. Pour about 1/3 cup pancake batter on the center of the hot pan and gently spread the batter to form a circle. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.To serve, spread each pancake with a little maple butter and then top with candied butternut squash.
8. Garnish with apple slices + toasted almonds and then finish with a drizzle of maple syrup if desires. DEVOUR.
Nutrition Information:
covered percent of daily need
