Turmeric & Butternut Squash Pancakes (GF, Vegetarian)
Enjoy butternut squash season to the fullest with this new pancake recipe. Super tasty and easy to make, you are guaranty to impress anyone with these colourful pancakes.
Beautiful plate from italian ceramicists company; Laboratorio Pesaro. Montefeltro tableware collection.
(This recipe can be made with plain flour; just remove the xanthan gum).
Make about 6 pancakes
Prep: 25 min Cook: 10 min Total: 35 min
1 cup gluten-free flour
2 tsp baking powder
½ tsp xanthan gum
1 tsp turmeric
½ tsp cinnamon
½ tsp ginger powder
1 egg, room temperature
1 cup butternut squash, boiled and mashed
1 cup soya milk (or other milk)
Coconut oil for cooking (or butter)
Toppings of choice, I used honey, clementine and pumpkin seeds
1- In a small mixing bowl combine all dry ingredients together.
2- In a larger mixing bowl whisk the egg and butternut squash together. Pour in the milk. Whisk until combine.
3- Add the dry ingredients to the wet ingredients and stir until completely combined. Let sit the mixture for 20 to 40 minutes.
4- In a pan, heat 2 tsp of coconut oil and scoop the batter onto it. Cook on the first side and then flip when little bubbles start to appear on the top of the pancakes. Cook until the other side is browned and cooked through. Repeat cooking process with the remaining batter/pancakes.