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Kristin Cavallari’s Butternut Squash Pancakes

From The Hills to the breakfast table! Learn how to make Kristin Cavallari’s sweet and savory pancakes, a recipe featured in her upcoming cookbook, True Roots, which will be released in the spring of 2018.

Kristin Cavallari’s Butternut Squash Pancakes
Serves 4


4 ounces (heaping ½ cup) cooked butternut squash puree
4 large eggs
½ cup oat flour
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon vanilla bean powder
Pinch of pink Himalayan salt
Coconut oil, for pan
Butter, for serving (optional)
Pure maple syrup, for serving (optional)


1. In a large bowl, whisk together squash, eggs, flour, cinnamon, baking soda, vanilla bean powder, and salt until well combined.

2. Heat coconut oil in a large skillet over medium-high heat until hot. Working in batches, add a ¼ cup of batter to skillet for each pancake. Cook until bubbles begin to form on surface of each pancake, 2 to 3 minutes; turn and continue cooking until cooked through, 2 to 3 minutes more.

3. Serve immediately with butter and pure maple syrup, if desired.

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Recipe adapted from True Roots: A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy, and Refined Sugar. Copyright © 2018 by Kristin Cavallari. Published by Rodale Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.