How to Cook Appetizing 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.

The insides are fluffy from the buttermilk, but with a crisp, caramelized outer crust so they do not become soggy when topped with yogurt. Ingredients in Butternut Squash Pancakes protein - egg whites and vanilla protein powder butternut squash - you can roast your own and mash it into a puree but canned works great too. These pancakes are tasty topped with maple syrup, peanut butter, yogurt and/or granola. You can cook Butternut squash pancakes with butternut yogurt sauce using 19 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Butternut squash pancakes with butternut yogurt sauce

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

Moist and fluffy gluten-free butternut squash pancakes. These delightful hotcakes are warmly-spice, naturally sweet, and taste like fall! 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 is one of our favorite fall staples.

Butternut squash pancakes with butternut yogurt sauce instructions

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 :).

These yogurt pancakes are fluffy and pack tons of flavor. Fix up this easy recipe for breakfast or dinner, or add sweet toppings and make it dessert. Yogurt pancakes are fluffy, a snap to whip together, and a great way to work some extra nutrition into the most important meal of the day. How to Make Roasted Butternut Squash with Tahini-Yogurt Sauce: (Scroll down for complete recipe with nutritional information.) I start by cutting off both ends of the squash and then cutting it in half Want More Tasty Ideas with Butternut Squash? Check out My Top Ten Butternut Squash Recipes!