Candida · My Kitchen · Recipes

Oat Flour Banana Pancakes with Acorn Squash


Can you remember the last time you had homemade pancakes? I feel like it’s been years. This past Sunday morning I woke up craving them. Having no idea how to make pancakes from scratch, I googled up multiple recipes online and then decided to wing it. To my surprise, they came out really good! Don’t you love when that happens?

What gives these pancakes a special twist is the addition of roasted acorn squash. It’s amazing how many different recipes you can incorporate squash into. And for all you crazed pumpkin fanatics out there, I am most certain roasted pumpkin would be a great substitution in this recipe.

To roast the squash all you have to do is cut it in half, scoop out the seeds, place cut side down on a baking pan, and bake at 400 degrees for 45 minutes to an hour. Let cool, scoop out the flesh and discard the skin. Easy-peasy!

Oat Flour Banana Pancakes with Acorn Squash
Yields: 10 small pancakes

1 small ripe banana, mashed
1/2 cup roasted acorn squash
2 tbsp coconut oil, melted.
2 eggs
1/3 cup almond milk
1 cup gluten-free oat flour
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp flax meal (optional)
1/2 tbsp chia seeds (optional)

In a medium bowl, whisk together banana, squash, coconut oil, eggs, and almond milk. Set aside.

In a small bowl combine oat flour, baking soda, salt, cinnamon, nutmeg, flax, and chia.

Add the flour mixture to the wet ingredients and stir to combine.

Melt coconut oil in a pan or flat top skillet on medium heat. Drop heaping spoonfuls of the pancake batter in the pan and spread out into circle shape if the batter is thicker. Also, the batter may not bubble to signal when to turn so I suggest cooking them for about 3 minutes on one side and then flip. Cook other side for 1-2 minutes, then remove from pan onto warm plate until serving.

Add more coconut oil to the pan when needed, and continue cooking until all the batter is used up. Depending on how big you like your pancakes, this recipe should make about about ten, 4″ round pancakes.

Stack and layer with almond butter and sliced bananas. Top with roasted pumpkin seeds and shredded unsweetened coconut.

As always, toppings are your choice. Get creative!


As I was blissfully enjoying this pancake creation, it got me thinking, “What if I omit the banana in the recipe all together and use a full cup of acorn squash for a more savory pancake?” I might have to test that out this weekend and let you know how it comes out. Maybe I’ll make Sunday pancakes a thing now…is that already a thing?

Have a fabulous Fall weekend, friends!