Kids · Fall
Squash Pancake Bites
These little bites use up leftover roasted squash and turn it into breakfast the girls ask for. They're naturally sweet from the squash and cinnamon, so there's no sugar or honey in them at all. I make a double batch and freeze half, then pop a few in the toaster on hectic mornings.
Ingredients
- 1 cup mashed roasted Honeypatch or Koginut squash
- 2 eggs
- 1 cup oat flour (or blend 1 cup rolled oats until fine)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Butter, for the pan
Method
- If you need to roast the squash: Heat the oven to 425°F. Halve the squash lengthwise (no need to peel, the skin is thin and tender), scoop out the seeds, and lay the halves cut side down on a parchment-lined sheet pan. Roast 30 to 40 minutes, until a fork slides in easily. Let cool, then scoop the flesh out of the skin. Mash 1 cup of the flesh with a fork.
- In a bowl, whisk the mashed squash and eggs until smooth.
- Add the oat flour, baking powder, and cinnamon, and stir just until combined. The batter will be thick.
- Heat a skillet over medium-low heat and melt a little butter. Drop small spoonfuls of batter (about 1 tablespoon each) and flatten them slightly.
- Cook 2 to 3 minutes per side, until golden and cooked through.
- Cool slightly before serving.
Notes
No salt or honey, so these are baby-friendly. Cut into strips for the baby and small pieces for toddlers.
Storage
Refrigerate up to 3 days, or freeze between sheets of parchment up to 2 months. Reheat in the toaster or a dry skillet.
💪 About 6g protein per serving (estimate; serves 4)
💡 Contains eggs and milk (butter). Nut-free. Use certified gluten-free oats if needed.