- 1/2 acorn squash (about 10 oz)
- 6 eggs (3 for pancakes plus 3 to fry for the sandwich part)
- 1/2 tsp baking soda
- 3 Tbsp coconut flour
- 1 Tbsp pure maple syrup
- 1 Tbsp coconut oil or ghee for greasing griddle
- 6 slices of ham
- salt and pepper to taste
- 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 or ghee on a griddle over medium heat.
- Use a ladle to pour about 1/4 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 1/3 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!
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!