Spiced Almond Pancakes with Candied Butternut Squash + Maple Butter.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced almond flour pancakes topped with candied butternut squash and maple butter. Warm, aromatic, and autumnal with a tender crumb and slight nuttiness. Perfect for a cozy breakfast or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 small butternut squash (peeled + cut into small cubes)
- 3 tablespoons unsalted butter
- 1/4 cup pure maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon salt + pepper
- 1 cup all-purpose flour
- 3/4 cup almond flour/meal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 2 eggs
- 1-2 tablespoons molasses (depending on your taste (I like using 2 tablespoons))
- 4 tablespoons unsalted butter (melted)
- 1 cup milk
- slices pure maple syrup (apple + toasted almonds, for serving)
- 1 tablespoons stick salted butter (8 butter)
- 3 tablespoons pure maple syrup
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 322mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 628mg
- Calcium
- 113mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 322MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.