Savory Butternut Squash Pancakes

This is a breakfast alternative and can be served with omelets and/or breakfast meat. They are not meant to be sweet, although the squash has it's own sweetness. The dried shallots add a subtle background flavor and are not at all obvious. No one will have a clue that they are eating squash, so it's a good way to get nutrients into those picky eaters. If desired, you could serve them with maple syrup.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 209 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• ½ cup all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon hot water
• ½ teaspoon freshly grated nutmeg
• ¼ cup dried currants
• ½ cup fat free sour cream
• 1 teaspoon maple syrup
• 1 teaspoon vegetable oil, or as needed
• 1 tablespoon dried minced shallots (Optional)
• 1 teaspoon Saigon cinnamon
• 2 cups mashed, cooked butternut squash

Recipe Instructions

Step 1

Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.

Step 2

Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.

Step 3

Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.

Step 4

Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.