Finally! I found some roasted almond nuts and decided to give the squash pancakes a try. They were tasty, as reputed but I won’t be fooling anyone if I have them blindfolded and tell them it’s doughnut. They don’t taste like doughnuts, but more like a soft, nutty… I don’t know, pancakes?. Or maybe, it’s my mix that should be adjusted. But they were pretty good overall.
It was also a good decision to stick to the nuts as opposed to using coconut floor. Otherwise it wouldn’t have the nutty flavor.
I ground the almond nuts in a food blender, but it didn’t reach the nut-buttery consistency. Either I had too few almonds or the blender just couldn’t crack it. But the ground nuts worked out well.
Instead of just boiling, I roasted the squash to bring out the nutty flavor. I also used ghee and coconut oil for an extra nutty, buttery kick. Everything is nutty!
- Squash, cooked and mashed
- Nut butter, or in my case finely ground almond nuts
- Ghee or coconut oil
- Mix all the ingredients together until they form a batter. If you’ll notice, I didn’t include the measurements in the ingredients. Because I didn’t measure. I just added a little of squash or ground nuts until I have a consistency that I like.
- Fry in ghee or coconut oil. The resulting pancakes are very soft and difficult to flip over, so I suggest frying in small (no more than 3″) sizes. Don’t attempt to flip over until the sides have browned, or they might break in half.