Tasty Butternut Squash Pancakes with Chai Poached Nectarines

This idea came to me in a dream, to make these butternut squash pancakes for all of my lovely followers.  I’m so happy with the way they turned out!  They are just sweet enough and pair really well with the slow poached chai vanilla nectarines.  Could they get any better?  Hell yes they can!  These pancakes are gluten free, dairy free, and you can add your favorite protein powder to the recipe to make a high protein snack that’s packed with all kinds of healthy stuff!

I’ve wanted to come up with a great gluten free pancake recipe for a while and I think this one is a winner!  Don’t mean to brag but I’m really proud of how these butternut squash pancakes turned out!  They are light and fluffy, with just a hint of sweetness.  On top of that the finishing touch is some vanilla chai slow poached nectarines that has just the right amount of acidity to balance out these addicting pancakes!

Making these poached nectarines were a real treat.  I am a big fan of this fruit, which just happens to be low oxalate.  For a quick review of low oxalate options head back over to my Beef Cabbage Wraps Recipe and learn all about avoiding kidney stones.    To make this delicious topping I added in a touch of real vanilla and simmered the nectarines for 5-10 minutes.  These nectarines shouldn’t be mush, but they also shouldn’t be crunchy.  Trying to go for an al dente kind of texture.  When there is just a few minutes left, I add in my favorite loose leaf chai tea bag and let the flavor permeate the fruit.  I will then add a touch of apple cider vinegar and let this topping cool.  By the time the nectarines are cool they will be at the perfect consistency and full of delicious chai flavor.  Now as a note I have done some research and black tea is usually moderate in oxalate, so if you are extremely sensitive to oxalates, simply add in some grated cardamom, cinnamon, and clove.  I’ll add the amounts in the recipe!

In this butternut squash pancake recipe I used fresh squash and roasted it in the oven,with just a sprinkle of coconut palm sugar and salt.  40 minutes later this perfectly cooked and seasoned squash is pureed. You could also use frozen butternut squash as well, it will just change the cooking technique.  I then added rice flour, baking powder, eggs, and a touch of cinnamon and vanilla.  The baking powder that was used is a product of corn starch and is therefore gluten free.  Keep an eye out as some of them may still be made with wheat flour and could definitely cause some celiacs issues.  I definitely needed to add in the baking powder as it added a little bit of extra fluffiness in the butternut squash pancakes.  Fluffy pancakes are great pancakes!

When making any kind of pancakes, two things are crucial; the heat of the pan/griddle, and the bubbles.  I actually just leave my pan on the burner on medium heat and let it get nice and hot.  I used cooking spray to spray the pan, and add in the butternut squash pancake batter.  These little bubbles are a sign that the pancake needs to be flipped.   The pancakes should be nice and golden brown and they puff up a bit once you flip them over.  These butternut squash pancakes actually puffed up quite nicely!

5 from 10 votes

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Butternut Squash Pancakes with Vanilla Chai Poached Nectarines

Servings: 12 4" pancakes

Ingredients

Pancake Batter

• 3 cups butternut squash puree
• 1/2 cup water
• 1/2 cup white rice flour
• 1/2 tsp real vanilla extract
• 2 large eggs
• 1 tbsp baking powder
• 1/2 tsp ground cinnamon
• 1 pinch of salt

Chai Vanilla Poached Nectarines

• 2 nectarines, 1/2" dice
• 1 chai tea bag
• 1/2 tsp real vanilla extract
• 2 cups water
• 1 tsp apple cider vinager
• 1 tsp all natural honey

Instructions

Pancake Batter

1. You can use either fresh butternut squash or frozen butternut squash.  If using fresh, cut in half and remove the seeds.  Season well with salt and coconut palm sugar.  Roast in a 400 degree oven for 30-40 minutes until the squash is golden brown and nice and soft.  

2. If using frozen diced butternut squash, cook in a pan on medium high heat for 5-10 minutes, seasoning as well with salt and coconut palm sugar.  Cook until soft enough to puree.

3. Puree the squash with the water in a food processor.  Transfer to large bowl.  

4. Lightly mix in the rest of the ingredients and season with salt to bring out the flavor of the squash.  Don't overmix the batter as it can become quite tough.  Use a spatula to do this.

5. heat up a large pan with some baking spray.  Let the pan get hot and test it with some water before adding in batter.

6. Add in a 1/4 cup of batter in at a time.  This will yield a 3.4"-4" pancake.  Cook on the one side for just a couple minutes, and then flip and cook for one more.  Serve

Chai Vanilla Poached Nectarines

1. Add all ingredients except for the teabag into a small pot and bring to a simmer.  

2. After simmering for about 8-10 minutes add in the tea bag and let simmer for another 2 minutes.  Take out the tea bag and refrigerate.  Serve cool on the pancakes.

3. Instead of using a tea bag you can add in 1/4 tsp of ground clove, 1/2 tsp of ground cardamom, and a 1/4 tsp of ground cinnamon right at the beginning of the simmering process.  

4. Season with a pinch of salt to bring out the flavors of the nectarines.

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