The other day I thought I’d try making some squash pancakes, as a variation to the banana pancakes that I usually make. I had some cooked acorn squash left over from a squash that I’d roasted the day before, and I decided to see if it could be pancake-worthy. Yes, oh yes! In my humble opinion, and in that of my daughter – more pease, more more! (she can’t say the ‘l’ in “please” yet), these were good!
My banana pancakes are naturally sweet from the banana, whereas these squash ones don’t have much of a natural sweetness. Because of this, they pair really well with both sweet and savory flavors (bacon and maple syrup are perfect compliments here).
You could use whichever squash you prefer, but I like using acorn squash for this type of thing because the flavor is milder and not so “squashy”!!
I decided to call them golden squash pancakes because the squash and the yolks from the two eggs gives them a lovely golden color.
Golden Squash Pancakes (gluten free)
1/4 to 1/3 cup cooked squash (I used acorn)
2 tablespoons rice flour
1 tablespoon tapioca flour
1/2 teaspoon baking powder
1/8 teaspoon sea salt
2 large or extra large eggs
1. Using a whisk or blender, blend all ingredients into a smooth batter. Thin with a little milk or water if too thick.
2. Spoon mixture onto a hot oiled skillet.
3. When bubbles start to appear, flip the pancakes.
4. Gently fry pancakes on each side until golden brown.
Makes approx. 16-18 pancakes.