Chayote Squash Oatmeal Pancakes

These keto Chayote Squash Oatmeal Pancakes are a healthy, quick, & flavorful breakfast for school-going kids, especially. These delicious pancakes feature low-carb & mildly sweet chayote squash, eggs, flaxseeds, and oatmeal. All these items not only make your pancakes delicious but also healthy. The deliciousness of Chayote Squash Oatmeal Pancakes will be enhanced by the spices(nutmeg & cinnamon), & Essence of vanilla. You can easily make & store them for a quick breakfast/brunch option.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATISTICAL OVERVIEW:

• Diet: Keto
• Course: Brunch/breakfast
• Cuisine: Fusion of Latin & American
• Time for prep: Fifteen mins
• Cooking time: Fifteen(15) minutes
• Working time(total): 30 minutes
• Size/serving: ~three pancakes(normal in size)
• Total yield: ~4 servings(total ten pancakes)
• Level of difficulty: Easy
• Mode of cooking: Stovetop(frying pan/griddle)

TOOLS:

• A spoon/whisk
• Food processor/grater
• Spatula
• A towel(Paper/cloth)
• Bowls for mixing
• Spatula
• Griddle/skillet(non-stick)

INGREDIENTS:

• 0.5 teaspoon of baking powder
• A chayote squash, normal-sized
• 1/2 tsp. of nutmeg
• Two eggs, big
• 1 tbsp. of butter/oil of coconut
• One-third cup of almond flour
• 1 tsp. of vanilla essence
• Chia/flax seeds, 2 tbsp.
• 0.5 tsp. of cinnamon
• Any keto sweetener, ~two tbsp.
• 0.25 teaspoon of salt.

INGREDIENT NOTES:

FLAXSEED:

• We need the ground flaxseed to bind everything & add fiber. You may go for chia seeds/powder of psyllium husk.

CHAYOTE SQUASH:

• This is a low-carb squash that resembles the texture of an apple. So, we can easily use this chayote squash in apples’ place. Yellow squash/grated zucchini can be a replacement.

BUTTER/OIL OF COCONUT:

• Oil/butter will be required to cook the pancake, resulting in a beautiful golden surface. You may go for ghee/avocado oil as a replacement for coconut oil/butter.

FLOUR OF ALMOND:

• We need flour to have the basic structure of pancakes. Here, we are using the flour of almonds to keep the carbs low. Another option might be the flour of coconut if someone is allergic to nuts. You may also go for the combo of protein powder & flax meal.

EGGS:

• We need two big eggs to give our pancakes nutrition, fluffiness, & binding. If you want to go vegan, go for a tablespoon of flaxseeds along with 2.5 tablespoons of water.

SWEETENER:

• The keto sweetener we are using makes our desserts/breakfast sweet without adding carbs. Use any of the allulose, erythritol, stevia blend, or monkfruit.

SPICES:

• We are adding the cinnamon & nutmeg to these pancakes. They’ll offer you a distinct, biting taste. You can go for pumpkin spice instead/omit the spices all.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTIONS:

1. First, wash & peel the chayote squash.
2. Next, grate the peeled squash.
3. Spread a towel & place the grated squash on it.
4. Wrap & squeeze all the water, & keep it aside.
5. Grab a bowl & include sweetener, eggs(whisked), essence of vanilla to form the liquid mix.
6. Next, include ground flaxseed, nutmeg, baking powder, flour of almond, salt, & cinnamon.
7. Mix them all to have a well-combined batter.
8. Now, add the grated & moisture-free chayote squash to the batter.
9. Make certain that it is evenly dispersed throughout the batter by folding.
10. Now, place a skillet(non-stick)/griddle over a normal flame.
11. Next, include the oil of coconut/butter in that skillet.
12. Once the oil gets warmed up/butter gets melted, dollop ~ three tbsp. of batter in it.
13. Cook until both sides turn beautifully golden & you don’t get any wet batter traces upon inserting the toothpick in the center.
14. Similarly, make all the pancakes from the remaining batter.
15. Serve them warm/chilled as you want, along with a little coconut cream, keto maple syrup, or nut butter.

TIPS:

• The water content of the chayote squash is too high. You must eliminate all of the liquid to ensure the crispy pancakes.
• Otherwise, your pancakes will be moist & soft due to excess moisture.
• Never cook on a high flame, otherwise the pancakes remain uncooked from inside/burn from outside. Always keep the flame
• normal so that your pancakes cook well from inside as well as outside.
• Before cooking, give a ten-minute rest to the batter to allow the flaxseeds to soak up the batter well.
• You may use coconut(shredded), the zest of a lemon, and a bit of cardamom to have the flavor variations

STORAGE DETAILS:

REFRIGERATION:

• Once your pancakes are at surrounding temperature, pack them in the container(sealed) with the paper in between to avoid sticking. Consume them within four days while refrigerating them.

FREEZING:

• Place all of the pancakes on the tray in one layer. Shift that tray in the freezer. Once frozen, shift all the pancakes to a bag(freezer-safe). You can defrost, rewarm, & enjoy them for ~sixty days.

REHEATING:

• Use the skillet/toaster to warm them up again. But keep the flame low to normal so they won’t get burned & become crisp as fresh.

FAQs:

What will pair best with these pancakes?

• Almond butter, fresh berries, any sugar-free syrup, Greek yogurt, etc., may complement these pancakes well.

Will these pancakes give you a sweet or savory taste?

• These pancakes are mildly sweet. You may even skip the sweetener addition & add a bit of salt. This way, you will get the same pancakes with a savory taste.

What should I do if I have to swap the almond flour with coconut flour?

• As the coconut flour is drier than almond flour. Therefore, use only ~two tbsp. of coconut flour along with one more egg to balance the texture.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL FACTS/SERVING:

Size/serving: ~three pancakes, normal in size
Calories: ~160 kcal
Carbs in total: Seven grams
Fiber: 4 grams
Net carbs: Three grams
Fats: 12 g
Sugar: Two grams
Proteins: 6 grams
Sodium: 180 mg