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Butternut squash pancakes

Try these 5-ingredient pancakes for a Halloween brunch. Using no sugar or fat they still have a little bit of sweetness from the squash. The addition of egg white keeps them light and adds some protein to the mix. Make sure you have a good quality non-stick frying pan so that the pancakes don’t stick.

Batch-cooking & Freezable
Breakfast
Easy
Time 10 minutes prep + 20 - 30 minutes cooking time
Skill Level Easy
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Ingredients List

Serves 4
  • 100 g cooked butternut squash
  • 3 tbsp chickpea flour
  • 170 g self-raising flour (or 170 g / 6 oz plain flour plus 1/2 tsp of baking powder)
  • 35 g egg white from a carton (or egg white from 1 egg)
  • 200 ml unsweetened plant-based milk
Metric - US Imperial

Instructions

  1. If you need to cook the squash, peel and cut it into cubes, then steam over simmering water for 10 minutes or until soft.  Allow to cool then mash into a puree.
     
  2. Mix the chickpea flour to a paste with 3 tbsp cold water.
     
  3. Put the cooled squash puree, chickpea flour paste, milk and self-raising flour into a blender and mix until you have a smooth batter.
     
  4. In a separate bowl, whisk the egg white until stiff. Fold into the batter carefully so as not to lose too much air.
     
  5. Heat a non-stick frying pan and cook the pancakes in batches. (I used just less than 1/4 cup for each one, which gives 16 pancakes).  After pouring the mixture into the pan, wait until bubbles appear on the surface of the pancake and it looks set around the edges, before flipping it over with a spatula. 
     
  6. Serve warm.

Options and Extras

  1. Add 1 tsp mixed spice or cinnamon to the batter for extra flavour
  2. Serve with:
    • Chopped fresh fruit and nuts (e.g. chopped apples and pecans) and a drizzle of maple syrup
    • Fruit compote e.g. apple/blueberry/mixed berries and plant-based yogurt
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