These breakfast sandwiches are by far the best thing I've ever done with an acorn squash. I love the sweet and savory flavors in this dish. It actually kind of reminds me of eating a McGriddle from McDonald's. Of course, any sandwich that uses pancakes for buns would remind me of that.
I'm excited to try out other ways to make this. I've already substituted pumpkin for the acorn squash. The canned pumpkin was pretty wet so I used a little extra coconut flour then added some cinnamon and it turned out great! Next time, I want to try breakfast sausage patties instead of fried ham.
I baked my squash a day in advance. I think waking up hungry then waiting an hour for breakfast to cook just sucks.
Recipe
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Eat these gluten free, dairy free acorn squash pancakes by themselves or use as bread to make breakfast sandwiches.
Ingredients
- ½ acorn squash (about 10 oz)
- 6 eggs (3 for pancakes plus 3 to fry for the sandwich part)
- ½ tsp baking soda
- 3 Tbsp coconut flour
- 1 Tbsp pure maple syrup
- 1 Tbsp coconut oil for greasing griddle
- 6 slices of ham
- salt and pepper to taste
Instructions
- Preheat oven to 375ºF
- Using a large chef’s knife, cut your acorn squash in half and scrape out the seeds.
- Place squash cut side down onto a metal baking sheet and bake about 45 minutes or until softened.
- Allow squash to cool enough to handle then use a spoon to scrape the squash out of the skin and add to a blender or food processor.
- Add 3 of the eggs, baking soda, coconut flour, and maple to the blender and blend until completely smooth. The mixture should be much thicker than traditional pancake mix.
- Heat the coconut oil on a griddle over medium heat.
- Use a ladle to pour about ¼ C of batter onto the griddle. You should get 6 pancakes out of the batter. Because of its thick consistency, you will probably have to spread the batter out with the back of the ladle. I made my pancakes about ⅓ inch thick so they would be sturdy enough to hold the sandwich fillings.
- Cook about 2-3 minutes on each side. You will know when they are ready to be flipped when the edges start changing from a batter consistency to more of a solid.
- When pancakes are almost finished cooking, fry your ham slices and 3 eggs. Salt and pepper your eggs to taste.
- To assemble, stack 2 slices of ham and one egg between each of the two pancake “buns”. So good!
Notes
To make cutting your squash easier, store in refrigerator until ready to use then bring to room temperature. I’m not sure why but it really softens it up!
HI there! How long do the "buns" last? I want to make them ahead, but I am not sure if they are better fresh. Thank you!
You could probably store them in the fridge for 4 days or so. They're definitely best fresh (as with any pancake) but they reheat well, especially in a skillet.
I have to try this! Looks amazing and nutritious.
Hope you enjoy the recipe, Angie! I have 3 acorn squash on the counter right now and was considering making this myself