Namaste,
Butternut Pancakes are a savory pancake, like a potato pancake or potato latke.
They are delicious and also gluten free !
Ingredients & Utensils:
- 1/2 Organic Butternut Squash
- 1/2 Organic Yellow Onion finely diced
- 2 Organic Eggs
- Organic Vegetable Oil
- Sea Salt
- Unbleached parchment baking paper
- Vegetable Grater
- Baking sheet pan
- Chef knife
- Cutting Board
Directions:
Step 1: The most challenging part of this recipe is prepping the squash. Butternut squash is very hard, so please be careful !
After washing squash cut the very most top off, the stem side.
Next cut the squash in two sections so you have two logs. I would use the non bulb side for this recipe., and save the other half.
If you want to use the whole squash just double the onion and eggs.
Flip the squash sections flat so it does not roll.
Cut the skin off, make sure you go enough past the skin so there are no green lines, just orange.
Step 2:
Now shred the squash with a vegetable grater into a medium mixing bowl.
Finely dice 1/2 an onion and toss into the squash.
Add 2 eggs in to squash mixture and mix it all up.
On a baking sheet pan place an unbleached baking paper and coat it lightly with a vegetable oil.
Mix up the squash again and place little mounds of squash mixture around the pan.
Flatten the mounds so they look like pancakes.
Step 3:
Bake in pre-heated 350 degree oven.
Should be done in 25 – 35 minutes because cooking times vary on the squash,
It is best to check every 5 – 10 minutes.
When golden brown and soft they are done.
Season with salt.
If you want you can serve with sour cream and applesauce just like potato latkes !
Enjoy !!!
Love Swami Rudra Das