Delicious Healthy Recipes Made with Real Food
General Recipes

Savory Butternut Squash Pancakes

Advertisements
Savory Butternut Squash Pancakes
Advertisements

Prep 15 m Cook 20 m Ready In 35 m

“This is a breakfast alternative and can be served with omelets and/or breakfast meat. They are not meant to be sweet, although the squash has it’s own sweetness. The dried shallots add a subtle background flavor and are not at all obvious. No one will have a clue that they are eating squash, so it’s a good way to get nutrients into those picky eaters. If desired, you could serve them with maple syrup.”

Ingredients

1 tablespoon dried minced shallots (optional)

1 tablespoon hot water

1/2 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon Saigon cinnamon

1/2 teaspoon freshly grated nutmeg

2 eggs

2 cups mashed, cooked butternut squash

1 teaspoon vanilla extract

1/4 cup dried currants

1 teaspoon vegetable oil, or as needed

1/2 cup fat free sour cream

1 teaspoon vanilla extract

1 teaspoon maple syrup

Directions

Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.

Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.

Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.

Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.

Savory Butternut Squash Pancakes

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 tablespoon dried minced shallots (optional)
  • 1 tablespoon hot water
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon Saigon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 eggs
  • 2 cups mashed, cooked butternut squash
  • 1 teaspoon vanilla extract
  • 1/4 cup dried currants
  • 1 teaspoon vegetable oil, or as needed
  • 1/2 cup fat free sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup
Advertisements

Instructions

Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.

Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.

Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.

Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.

Notes

Prep 15 m Cook 20 m Ready In 35 m