paleo butternut squash pancakesMake the perfect stack of soft and sweet butternut squash pancakes, with safe ingredients and toddler approved taste!

Recipe author: Renee from


  • 1 cup cooked & pureed butternut squash
  • 4 eggs
  • 3 TB pure maple syrup or raw honey
  • 1 tsp vanilla extract
  • 1 cup tapioca flour
  • ¼ cup coconut flour
  • ½ tsp baking soda
  • ½ tsp cinnamon


  1. In a medium sized mixing bowl, blend the squash, eggs, syrup, and vanilla for 1 minute.
  2. Add the rest of the ingredients and blend for another minute or two.
  3. Scoop the batter onto a very hot griddle that has been greased with avocado oil, cococut oi, or butter (I use a ¼ cup measuring cup filled about ¾ of the way to scoop the batter), and cook for 1-2 minutes, or until the batter starts to bubble. Flip the pancake and cook for another minute on the other side.

paleo butternut squash pancakes 2

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