Created by Caroline @the_happy_food_kitchen
Veggies do have a place in your breakfast! These Spiced Squash Pancakes are brilliant for meal prep batch baking to ensure you always have a delicious breakfast in no time. Serve the pancakes immediately, or store in the fridge for a couple of days. They can also be wrapped in foil or placed in a plastic box or bag and frozen for months. Just reheat on a single layer on a plate in the microwave for a minute (until warmed through) – perfect for grab and go breakfasts. Toppings are up to you but they are delicious with a berry chia ‘jam’ or nut butter.
250g wholemeal flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp mixed spice
400ml milk of your choice
200g mashed cooked butternut squash
2 tsp vanilla essence
Sunflower or olive oil for cooking
1. Combine the flour, baking powder, bicarbonate of soda and mixed spice in a bowl.
2. In a separate bowl, combine the milk, squash, egg and vanilla essence until thoroughly mixed.
3. Pour the wet ingredients into the dry and stir until there are no big lumps.
4. Heat your frying pan with the oil until it is hot enough for pancake batter to sizzle.
5. Spoon or ladle in the mixture to make pancakes around the size of a crumpet. Make sure the batter is even in the pancake, you can use the back of a spoon to smooth it out.
6. Cook for 2 to 3 minutes on a medium heat, until small bubbles form on the surface of the pancakes and it starts to look matte rather than shiny. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown. Repeat until all the mixture is used up.