Roasted Butternut Squash Mini Pancakes, vegan
With all the beautiful squashes that are available at the markets of course I am buying and cooking them frequently. Roasting squashed of all kinds is probably my favourite way of serving them and then I can also use the roasted flesh to make into soups, use in baking and like this morning, use them in pancakes.
I made these with leftover roasted butternut squash from yesterday and they were lovely, although I recommend making them small as they seem to cook better this way. I made the recipe vegan but if you are not comfortable with the flax egg just replace with one egg.
Serve them with whipped cream, maple syrup and if you have it, a candied nut crunch and pomegranate seeds.
2 cups flour
3 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons sugar
2/3 cup mashed butternut squash or any other squash. You can use canned pumpkin
1/2 cup orange juice
1/2 cup rice milk
1 Tablespoon orange zest
1 flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons water (or use one egg). Combine dry ingredients.
Combine flour, baking powder, soda and sugar in one bowl.
Combine squash, orange juice, rice milk, orange zest and flax egg in another bowl and mix well until no lumps remain.
Add flour mixture to butternut squash mixture and stir just until combined.
Lightly oil a wide skillet and place over medium heat.
Use a small (1 tablespoon) ice cream scoop to scoop out the batter and drop it into the skillet, 2-3 at a time.
Cook turning over once until the pancakes are cooked through.
Serve with maple syrup, a sprinkling of ground candied nuts and pomegranate seeds if you have them and, can’t serve this without it, whipped cream.