Recipe: Delicious Butternut squash pancakes with butternut yogurt sauce

Butternut squash pancakes with butternut yogurt sauce. This Butternut Squash Pancakes recipe is an easy way to add some extra vegetables to breakfast! Or enjoy them for a healthy, kid-friendly snack! Despite the photos above, we usually eat these plain or topped with some yogurt.

Lay the squash wedges on a platter and dollop or drizzle the spicy yogurt sauce and then the herb paste over the top (you can also swirl the yogurt sauce and herb paste together, if. Moist and fluffy gluten-free butternut squash pancakes. These delightful hotcakes are warmly-spice, naturally sweet, and taste like fall! You can cook Butternut squash pancakes with butternut yogurt sauce using 19 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Butternut squash pancakes with butternut yogurt sauce

1. You need of [Dry Ingredients]:.
2. You need 125 g of flour.
3. You need 1/4 tsp of salt.
4. It's 1 tsp of baking powder.
5. You need 1/4 tsp of baking soda.
6. It's 1 Tbsp of sugar.
7. It's dash of cinnamon.
8. You need dash of nutmeg.
9. You need of [Wet Ingredients]:.
10. You need 150 g of mashed butternut squash.
11. Prepare 1 of egg.
12. It's 130 ml of milk.
13. You need 1/4 tsp of cider vinegar.
14. You need 5 of drops vanilla essence, optional.
15. Prepare of [Butternut Squash Yoghurt Sauce]:.
16. It's 4 Tbsp of mashed butternut squash.
17. Prepare 1-2 tsp of sugar.
18. It's 3-4 Tbsp of plain yoghurt.
19. It's of Other: Butter for topping.

A dollop of yogurt and/or pure maple syrup would be my serving suggestion, although you could get real crazy and add a boozy syrup, a paleo salted caramel sauce. Butternut squash always inspires me to get cooking in the fall. Maybe it's because it has butter in its name? These butternut squash pancakes tend to take their time getting cooked all the way through.

Butternut squash pancakes with butternut yogurt sauce step by step

1. Before starting, prepare the mashed butternut squash (you need about 1/4 of a whole squash). Peel the squash, cut into smaller chunks and steam it until soft enough to mash (about 10 minutes). Mash and let it cool down for a few minutes in a bowl. Set aside 3-4 Tbsp squash for the yoghurt sauce if making..
2. Combine dry ingredients in a bowl and mix well..
3. Once the squash has cooled a little, whisk together the wet ingredients until everything is well combined..
4. Mix the the dry ingredients into the wet ingredients..
5. Heat a frying pan or griddle on medium low. Grease with a little vegetable oil or melt some butter in the pan. Pour in one ladle of batter per each pancake. When the top becomes bubbly, flip the pancake over..
6. Cook the other side another minute or so until golden brown, then remove to a warm plate. Repeat cooking the batter until all pancakes are cooked (about 6 in total). You can keep the finished pancakes warm by keeping them covered in a warm oven..
7. For the butternut squash yogurt sauce: Mix together 3 or 4 Tbsp mashed butternut squash, with 3-4 Tbsp plain yogurt. Adjust the sweetness by mixing in some sugar..
8. Serve pancakes with the butternut squash yogurt sauce and/or a dollop of butter :).

I think these would be just wonderful with a spiced caramel sauce. Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. I tried different toppings butter yogurt honey.but sour cream was definitely the best! I plan to grate and freeze lots of butternut so I can have this all year round. Make the sauce: Add tomato sauce, chipotle peppers with adobo sauce, greek yogurt, chili powder and garlic to bowl of a food processor; process a few You usually can find cubed butternut squash at Trader Joe's; it's much easier than cubing it yourself.