a photograph of a pancake made out of butternut squash on a white plate with a dollop of nut butter on top and sprinkled sea salt, cinnamon and medicinal mushroom maple syrup.

Divine Squash Pancakes

Butternut Squash Forest Juice Pancakes


  • 1.5 cups butternut squash, cooked 
  • 4 eggs
  • 2 tsp cinnamon
  • 1.5 tbsp coconut flour
  • Pinch of sea salt



  1. Roast squash night before or morning of your pancake feast
  2. In a bowl scoop 1.5 cups butternut squash and mash with a fork until it's smooth and pureed 
  3. Add eggs and whisk or continue to mix with fork
  4. Add sea salt, cinnamon and coconut flour and mix
  5. Let mixture rest while pan heats up
  6. Heat pan at medium high heat for a couple minutes
  7. Using a non-stick, oil free pan, put batter down for first pancake
  8. Reduce heat to medium if required, you don't want your pancake to burn!
  9. Because of the runny nature of the batter, let the pancake cook for 3-5 minutes on medium heat, the top of the pancake should no longer be runny at this point but should have little air bubbles and be easy to flip
  10. Using a large pancake flipper, flip pancake (if it breaks apart, no worries it will still be tasty)
  11. Cook reverse side of pancake for around 1 minute
  12. Add toppings to pancake
  13. Repeat for second pancake
  14. Enjoy, in joy!