BUTTERNUT SQUASH "MASH-CAKES"

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  3. BUTTERNUT SQUASH "MASH-CAKES"

🥞 SOFT BUTTERNUT SQUASH "MASH-CAKES"

Naturally sweet pancakes made without flour or eggs. These are very alkaline and easy to digest.

📱 OVERVIEW

  • Total Time: 20 Minutes

  • Servings: 8 Small Cakes

  • Storage: Refrigerate for 3 days; Reheat in a pan.

🛒 THE INGREDIENTS

  • 🎃 Butternut Squash 1 cup (steamed and mashed smooth)

  • 🍌 Ripe Banana 1/2 piece (mashed)

  • 🥜 Almond Flour 1/2 cup (ensure super-fine texture)

  • 🍂 Ground Cardamom 1/4 teaspoon

  • 🏺 Coconut Oil 1 teaspoon (for the pan)

👨‍🍳 THE METHOD

  1. 🥣 Mash: In a mixing bowl, combine the Mashed Squash, Banana, Almond Flour, and Cardamom.

  2. 🥄 Stir: Mix until it forms a thick, scoopable paste. If it feels too wet, add 1 more tablespoon of almond flour.

  3. 🍳 Heat: Add Coconut Oil to a non-stick frying pan over Medium-Low heat.

  4. 🥞 Dollop: Drop 1 large tablespoon of batter per pancake. Use the back of the spoon to flatten into a circle.

  5. ⏲️ Flip: Cook for 3–4 Minutes on the first side. Warning: These are very soft because they have no egg. Flip gently with a wide spatula.

  6. ⏲️ Finish: Cook for another 2 Minutes on the second side.

  7. 🛑 Cool: Transfer to a plate to cool. They will firm up slightly as they reach room temperature.

🛡️ PEDIATRIC SAFETY FIRST

  • 💨 Steamy Reheat: To avoid a "rubbery" texture that can cause choking, always reheat these items with a splash of water and a lid on the pan (or a steamer basket). This keeps the fibers hydrated and soft.

  • 🥜 Nut Allergy Note: If your toddler has a nut sensitivity, replace the Almond Flour in the pancakes with Sunflower Seed Flour or Millet Flour.

  • 🌈 Visual Appeal: For picky eaters, serve the Savory Bites with a side of bright beet hummus or mashed avocado for "dipping."