Butternut Squash Pancakes

This dish works perfectly as a side to a main course or as a breakfast carbohydrate option. They’re very simple to make and absolutely delicious!!

Approximate Nutritional Content: 2 pancakes (recipe makes 4 pancakes)

• Calories: 135 kcal.

• Fat grams: 8 gr. equals 1.5 fat servings

• Carbohydrate grams: 13 gr. equals 1 carbohydrate serving

• Protein grams: 4 gr. equals 1/2 protein serving

Note: nutritional information may vary according to the quantity and type of ingredients used, as well as the portion size.

Ingredients:

• 300 gr raw butternut squash, shredded (approx. 1 cup packed)

• 1/2 onion, shredded (50 gr)

• 1 egg

• 1/4 cup almond flour or all-purpose flour

• 2 teaspoons ground cumin

• 1/2 teaspoon allspice

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• cooking spray oil

Preparation:

• Heat a skillet over medium-high heat and spray with cooking oil

• In a deep bowl mix all the ingredients together.

• Form 4 pancakes with the mixture using your hands and place in the hot skillet.

• Cook approximately 3 minutes on each side or until golden (the smaller the pancake, the better it cooks and holds together)

• Serve

Enjoy!