Butternut Squash Pancakes

 

 

These are a cross between a rosti and a pancake and are so easy to make. I like to serve them with a dollop of homemade guacamole on top, but they would taste good with sour cream or yogurt too. They are perfect for a lazy weekend brunch or a light midweek dinner. Once you have grated the butternut squash they take minutes to make (if you have a food processed with a grater attachment this might be a good time to use it! The squash can be quite tough to grate).



3 cups of grated butternut squash
3 eggs
2 cloves of garlic (mashed)
1/4 cup ground almonds
Salt
Pepper
tbsp. Coconut oil


Heat a non-stick frying pan over a medium hob and allow the coconut oil to melt.

While the pan and oil are heating up combine the grated squash, eggs,  garlic and almonds in a bowl and season.

Form small pancakes in the frying pan by making dollops of around 2 tbsp. of the mixture (I could fit three pancakes in my pan). Allow to cook for 3-5 minutes until the mixture is nicely golden brown then flip over and cook on the other side for the same amount of time.

Remove from the heat and continue with the rest of the mixture (my batter made around 7 pancakes).

 

 

Easy Guacamole

1-2 mild chillies
Handful of fresh coriander
1 tomatoes (diced)
1/2 small onion (diced)
Juice of 1/2 lime
2 ripe avocados
Pulse all of the ingredients in a blender or food processor until you achieve your preferred consistency (I like mine quite smooth). Top your pancakes with the guacamole.

Little Note

You could use Sweet potatoes instead of butternut squash if you prefer.

Instead of ground almonds you could use breadcrumbs or spelt flour to help bind the mixture a little.

The consistency of the pancake batter should be quite wet, when the egg hits the pan it will start to cook and set helping to bind the ingredients together so don't worry if it looks too eggy!

I haven't tried it yet but I am pretty keen to do a sweet version of these, I think that you could just omit the garlic and then once the pancakes are done top them with honey, maple syrup or coconut cream.