Once upon a time, I bought a five pound butternut squash. Then, I never finished that one, but I still went back to the farmer’s market and bought another five pounder. If you’re following me here, that’s ten pounds of the orange stuff. That’s a lot of squash.
What can I say though? I have no excuse as I really don’t need any more beta carotene in my life as of late. I already had three acorn squash sitting on my counter. I had pumpkin coming out of my ears. But you know what? My farmer’s market is closing in two weeks — and I have to get my fill of $2 butternut squash in.
When I was little, my mom used to make potato pancakes. I don’t remember this, but she swears she made them. She also swears she made homemade tomato sauce, but we complained because there were chunks. Therefore, she stopped making it. I think she is lying. I don’t remember this, and I would never ever complain about chunky tomato sauce.
Anyways, she made potato pancakes. I don’t know what kind of potato pancakes she made, whether they were from mashed potatoes or shredded potatoes — but whatever kind of potatoes they were from, I am sure they were good.
So yesterday when I roasted my butternut squash overnight (joking.. but it was a big squash), I got to thinking — is there any reason why I can’t make butternut squash pancakes?
There isn’t.
The great thing about these is they come together in a jiffy because you are going to be using leftover butternut squash. However, even if you don’t have already roasted butternut, that should not keep you from making these!
Butternut Squash Pancakes
Makes: 12 pancakes
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes (per batch on your griddle)
Total Time: dependent upon size of griddle
- 3 cups roasted butternut squash, mashed
- 1/4 cup & 2 tbsp. garbanzo bean flour (*see note)
- 3 tbsp. almond milk
- 2 flax eggs (2 tbsp. flax + 6 tbsp. water)
- spices of choice (I went savory with basil, oregano, garlic, and pepper)
Directions: In a small bowl, mix your 2 tbsp. flax and 6 tbsp. water to make two flax eggs. Stir and set aside for ~5 minutes or until the flax has reached a “gel-like” consistency. In a large mixing bowl, combine the butternut squash, garbanzo bean flour, almond milk, spices, and flax eggs (when they have “set”). Heat a griddle over medium high heat and spray with cooking spray or drizzle with olive oil. Once the griddle is heated, scoop 1/4 cup portions of the butternut squash batter onto the griddle. Cook for 3 minutes on one side, flip, and cook for an additional 2-3 minutes on the other. Enjoy!
*note: garbanzo bean flour is what I had on hand, but I am sure any other kind of flour would work in this recipe.
I was by myself in eating these last night, but in other news, the Husband ate brussels sprouts. They were mixed in with his broccoli, and he demanded I not “trick him into eating anything.” To which I responded with, “I’m not — they’re just mixed in.” And then he tried them.. and he didn’t complain. I’ll take it.
One small step for Chelsey, one giant leap for wifehood.
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