Curried squash paleo pancakes

paleo, Gluten Free, Vegetarian, Soy Free, Dairy Free, Gluten Free, Vegetarian, Soy Free, Dairy Free, Nut Free

4 Servings, 230 Calories/Serving

60 Minutes

Bacon does double duty in these savory pancakes, adding crunch and meaty taste to the batter and providing a flavorful fat to cook them in.

Ingredients

  • 1 small kabocha squash
  • 1 tablespoon olive oil
  • Kosher salt
  • freshly ground black pepper
  • 3 bacon strips
  • 4 eggs
  • 1/4 cup coconut milk
  • 1/4 cup cassava flour
  • 1 teaspoon madras curry powder
  • 2 tablespoons ghee (optional)
  • 1 tablespoon olive oil
  • Kosher salt
  • freshly ground black pepper
  • 3 bacon strips
  • 4 eggs
  • 1/4 cup coconut milk
  • 1/4 cup cassava flour
  • 1 teaspoon madras curry powder
  • 2 tablespoons ghee (optional)

Instructions

1

Bake the squash

Heat the oven to 400°F.
  • Cut the squash in half lengthwise and scoop out the seeds.
  • Drizzle the squash with oil and season with salt and pepper.
On a sheet pan, place the squash cut-side down, and bake until tender when pierced with a fork, 30 to 35 minutes. Remove from the oven and let cool. Meanwhile, prepare the bacon.

2

Cook the bacon

In a frying pan over medium heat, cook the bacon, turning once halfway through the cooking time, until the fat has rendered and the bacon is crisp, 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate to cool. Leave the bacon fat in the pan.

3

Make the batter

  • Finely chop the bacon.
  • Scrape the roasted flesh from the squash and mash with a spoon. You should have about 1 cup mashed squash.
In a large mixing bowl, beat the eggs. Add the mashed squash and stir in the coconut milk, cassava flour, bacon, and curry powder until well combined. Season with salt and pepper

4

Cook the pancakes

Warm the bacon fat over medium heat. For each pancake, pour 1/4 cup of the batter into the pan and flatten with a spoon. Cook until bubbles form on the surface, and then flip until browned on the bottom, 2 to 3 minutes.

5

Serve

Transfer the pancakes to plates and serve with the ghee, if using.

Nutrition per serving: Calories: 230, Protein: 9 grams, %DV Protein (50 grams): 18%, Total Fat: 17 grams, Saturated Fat: 5 grams, Cholesterol: 235 mg, Sugar: 1 gram, Added Sugar: 0 grams, Sodium: 350 mg, Carbs: 12 grams, Fiber: 1 gram, % DV 25 grams (Fiber): 4%

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