Mmmm these are so, so good. And healthy! (I mean, it’s me.) These squash pancakes have that perfect balance of savory and sweet that makes them crave-worthy for any meal, any time of day. You can get creative with the toppings depending on what you’re feeling but you’re gonna want the crispy sage…big-time flavor.
I first made them for a weeknight dinner (had some leftover squash to use –> ideal), served with some simple mixed greens. Mr. Taste Tester has been asking for them ever since, so I knew I had to get on it while we still have some of this delicious winter squash around. We had them for brunch today, topped with chipotle maple syrup, and they were as amazing as we remembered.
The squash does take a bit of time to roast so it’s a good idea to prepare it ahead. No peeling or chopping required, though! (Big selling point for me.) Just cut in half, scoop out the seeds, and pop it in the oven.
New to White Whole-Wheat Flour?
I like to cook with flours other than regular all-purpose when I can because AP doesn’t give us much in the way of nutrients. White whole-wheat flour is a great ‘middle of the road’ because it has the same nutritional value as whole-wheat (see my post on brown rice for more info), but the flavor is milder and the color is lighter so it doesn’t look as intensely wheat-y. The nutty flavor of regular whole-wheat flour would probably be great with the squash, though, so feel free to try it.
Making pancakes always seems a little tedious to me so I like to make a big batch and freeze the leftovers for another time. But looking back at these pictures is seriously making me want to pull them out for dinner tonight…
Have you ever had savory pancakes? Thoughts?! Let me know below in the comments!
Savory Butternut Squash Pancakes
Ingredients
- 1 large butternut squash* (about 2 lbs.)
- extra-virgin olive oil
- sea salt
- cinnamon (optional)
- 1/2 cup plain Greek yogurt (I use nonfat)
- 3 large eggs (ideally organic, free-range)
- 1/4 cup milk (I use unsweetened plain non-dairy milk)
- 2/3 - 1 cup finely grated Gruyère, Parmesan or similar cheese
- 1 tsp fine sea salt
- 2 tsp baking powder
- freshly ground pepper
- 2 cups white whole-wheat flour
- 2-3 tbsp ghee or butter
- 5-7 fresh sage leaves
- ~1/4 cup pure maple syrup
Instructions
Roast the Squash (I recommend doing this ahead):
- Preheat oven to 400 F. Scrub squash (no need to peel); carefully cut in half lengthwise with a very sharp knife. Scoop out the seeds (tip: a metal tablespoon with a hard edge makes this easier). Sprinkle with salt and a bit of cinnamon (optional). Lightly grease a baking sheet with olive oil, and bake cut-side down for 30-40 minutes, or until the inside is easily pierced with a fork. Remove from the oven and let cool.
- Once cool, scoop the flesh out into a bowl and mash with a potato masher. Measure 2 cups, and save any extra for something else.
Pancakes:
- In a large bowl, whisk the squash, yogurt, eggs, milk, cheese, salt, pepper and baking powder. Stir in the flour just until combined. It will be thicker than normal pancake batter.
- If you want to keep the pancakes warm while you make them, place a cooling rack on a cookie sheet in the oven and heat oven to 200 F.
- Heat a large non-stick frying pan (or griddle) over medium-low heat; add just enough olive oil to coat the bottom. Use a 1/4 measuring cup to scoop the batter, making pancakes about 3.5 inches wide; you'll have to use the bottom of the measuring cup to spread/flatten them a bit. Cook for a few minutes, or until light brown, and then flip. I do 3 at a time in my 10-inch GreenPan. Slide them onto the cooling rack in the oven as you go.
- Wipe out the pan if needed and melt the ghee or butter over medium-low heat. Add the sage and a sprinkle of salt; stir and cook just until the leaves begin to crisp. (Make less if you're planning to save some of the pancakes for another time.) Pour over the pancakes and serve with a drizzle of maple syrup.
Mary
Your recipes are great! Do you have any recipes for high protein low sugar energy bars by chance?
Siobhan
Hi Mary – thank you! I have a recipe for simple energy balls that are sweetened just with dates – I’ll post it soon!!
Siobhan
Hi Mary,
I posted a recipe for Chocolate Energy Balls that you might like – let me know if you try them 🙂