Winter Squash Pancakes
Vegan, GF, Refined Sugar free
Happily serves 4
ALL ORGANIC INGREDIENTS
1 cup Cooked and smashed winter squash
1/3 cup cashew cream or vegan cream cheese
2 large eggs (or flax egg)
1/2 cup coconut yogurt
3/4 teaspoon sea salt
A dash black pepper
1 teaspoon baking powder
1 cup all-purpose GF flour
coconut oil for frying pan
Crispy Sage Brown Butter:
2 to 3 tablespoons butter
A pinch or two of salt
A few fresh sage leaves
In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth.
Add flour and stir until just combined. Batter will be thick.
Heat skillet medium-low to medium. Coat the bottom with coconut oil, and spoon in pancake batter, flatten the pancake slightly.
Cook until golden brown underneath, flip and cook until golden brown.
Lower your heat, if it’s cooking too fast. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven.
To finish, wipe out frying pan and add butter (or you can use coconut oil), a Dash of salt and sage leaves, heating over medium heat. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes
To roast squash: For butternut or kabocha, roast it face-down on an a baking sheet sprinkled with coarse salt at 375 for 40 to 50 minutes, until tender.